Volatile Profile, Fatty Acids Composition and Total Phenolics Content of Brewers’ Spent Grain by-Product with Potential Use in the Development of New Functional Foods

Fărcaş, Anca C., Socaci, Sonia A., Dulf, Francisc V., Tofană, Maria, Mudura, Elena, Diaconeasa, Zoriţa·2015·Journal of Cereal Science
DOI 10.1016/j.jcs.2015.04.003

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