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Journal: Fermentation, 2024
Volume: 10
Number: 54
Article:
Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential
Authors:
by
Alice Jaeger, Laura Nyhan, Aylin W. Sahin, Emanuele Zannini and Elke K. Arendt
Link:
https://www.mdpi.com/2311-5637/10/1/54
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