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Potential Food Application of a Biosurfactant Produced by S..:
Beatriz Galdino Ribeiro
;
Jenyffer M. Campos Guerra
;
Leonie Asfora Sarubbo
https://www.frontiersin.org/article/10.3389/fbioe.2020.00434/full. , 2020
Link:
https://doi.org/10.3389/fbioe.2020.00434
RT Journal T1
Potential Food Application of a Biosurfactant Produced by Saccharomyces cerevisiae URM 6670
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:945b1f69db1a44c8b683a9b3e5ef3795&Exemplar=1&LAN=DE A1 Beatriz Galdino Ribeiro A1 Jenyffer M. Campos Guerra A1 Leonie Asfora Sarubbo PB Frontiers Media S.A. YR 2020 K1 agro-industrial waste K1 antioxidant activity K1 biosurfactant K1 food K1 thermal analysis K1 yeast K1 Biotechnology K1 TP248.13-248.65 JF https://www.frontiersin.org/article/10.3389/fbioe.2020.00434/full LK http://dx.doi.org/https://doi.org/10.3389/fbioe.2020.00434 DO https://doi.org/10.3389/fbioe.2020.00434 SF ELIB - SuUB Bremen
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