Article Versions Notes

Lalić A, Jagelavičiūtė J, Rezić T, Trivunović Z, Žadeikė D, Bašinskienė L. From Bakery Leftovers to Brewing Sustainability: Fermentation of Spent Grain with Yarrowia lipolytica and Lactobacillus acidophilus. Sustainability. 2025; 17(2):782. https://doi.org/10.3390/su17020782

Lalić, Anita, Jolita Jagelavičiūtė, Tonči Rezić, Zorana Trivunović, Daiva Žadeikė, and Loreta Bašinskienė. 2025. "From Bakery Leftovers to Brewing Sustainability: Fermentation of Spent Grain with Yarrowia lipolytica and Lactobacillus acidophilus" Sustainability 17, no. 2: 782. https://doi.org/10.3390/su17020782

Lalić, A., Jagelavičiūtė, J., Rezić, T., Trivunović, Z., Žadeikė, D., & Bašinskienė, L. (2025). From Bakery Leftovers to Brewing Sustainability: Fermentation of Spent Grain with Yarrowia lipolytica and Lactobacillus acidophilus. Sustainability, 17(2), 782. https://doi.org/10.3390/su17020782