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Supercritical CO2 Extraction of Wine and Beer Yeast Residues for Sustainable Bioproduct Recovery Cover

Supercritical CO2 Extraction of Wine and Beer Yeast Residues for Sustainable Bioproduct Recovery

Environmental and Climate Technologies
Volume 28 (2024): Issue 1 (January 2024)
By: Ilze Luksta,  Taras Mika and  Kriss Spalvins  
Open Access
|Sep 2024

Authors

Ilze Luksta

ilze.luksta@rtu.lv

Institute of Energy Systems and Environment, Riga Technical University, Riga, Latvia

Taras Mika

Institute of Energy Systems and Environment, Riga Technical University, Riga, Latvia

Kriss Spalvins

Institute of Energy Systems and Environment, Riga Technical University, Riga, Latvia
DOI: https://doi.org/10.2478/rtuect-2024-0028 | Journal eISSN: 2255-8837 | Journal ISSN: 1691-5208
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Language: English
Page range: 356 - 366
Submitted on: Apr 26, 2024
Accepted on: Jun 19, 2024
Published on: Sep 12, 2024
Published by: Riga Technical University
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Added value products,
amino acids,
beer brewing by-products,
by-products,
by-products of wine production,
extraction,
fatty acids
Related subjects:
Life sciences,
Life sciences, other

© 2024 Ilze Luksta, Taras Mika, Kriss Spalvins, published by Riga Technical University
This work is licensed under the Creative Commons Attribution 4.0 License.

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