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Biochemical Composition and Antioxidant Activity of Different Preparations from Microbial Waste of the Beer Industry Cover

Biochemical Composition and Antioxidant Activity of Different Preparations from Microbial Waste of the Beer Industry

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 1 (June 2022)
By: Natalia Chiseliţa,  Oleg Chiseliţa,  Alina Beşliu,  Nadejda Efremova,  Elena Tofan,  Ana Sprincean,  Marina Daniliş,  Doina Rotari and  Ana Rotaru  
Open Access
|Jul 2022

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DOI: https://doi.org/10.2478/aucft-2022-0011 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 139 - 146
Submitted on: Mar 8, 2022
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Accepted on: May 10, 2022
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Published on: Jul 9, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
yeasts,
waste,
biologically active preparations,
proteins,
carbohydrates,
antioxidant and enzymatic activity
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2022 Natalia Chiseliţa, Oleg Chiseliţa, Alina Beşliu, Nadejda Efremova, Elena Tofan, Ana Sprincean, Marina Daniliş, Doina Rotari, Ana Rotaru, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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