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From Bakery Leftovers to Brewing Sustainability: Fermentation of Spent Grain with Yarrowia lipolytica and Lactobacillus acidophilus
| Title: | From Bakery Leftovers to Brewing Sustainability: Fermentation of Spent Grain with <i>Yarrowia lipolytica</i> and <i>Lactobacillus acidophilus</i> | Authors: | Lalic, Anita; Jagelaviciute, Jolita; Rezic, Tonci; Trivunovic, Zorana; Zadeike, Daiva; Basinskiene, Loreta | Issue Date: | 2025 | Publication: | SUSTAINABILITY | ISSN: | 2071-1050 Sustainability Search Idenfier |
Type: | Article | Collation: | vol. 17 br. 2 str. 782-782 | DOI: | 10.3390/su17020782 | WoS-ID: | 001405395100001 | Scopus-ID: | 2-s2.0-85216116463 | URI: | https://enauka.gov.rs/handle/123456789/966163 | Project: | Federal Ministry of Education and Science of Bosnia and Herzegovina [05-35-2783-1/24] |
Metadata source: | (Preuzeto iz Nasi u WoS) | M-category: | 22M22 |
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