Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS

  1. Salas-Millán, J.-Á.
  2. Aznar, A.
  3. Conesa, E.
  4. Conesa-Bueno, A.
  5. Aguayo, E.
Revista:
LWT

ISSN: 0023-6438

Any de publicació: 2022

Volum: 169

Tipus: Article

DOI: 10.1016/J.LWT.2022.113915 GOOGLE SCHOLAR lock_openAccés obert editor

Objectius de Desenvolupament Sostenible

Font de les dades: Scopus