Application of fermentation for the valorization of residues from Cactaceae family

1. Carpena, M.
2. Cassani, L.
3. Gomez-Zavaglia, A.
4. Garcia-Perez, P.
5. Seyyedi-Mansour, S.
6. Cao, H.
7. Simal-Gandara, J.
8. Prieto, M.A.

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DOI: 10.1016/J.FOODCHEM.2022.135369 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus