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.
Revue:
LWT

ISSN: 0023-6438

Année de publication: 2022

Volumen: 169

Type: Article

DOI: 10.1016/J.LWT.2022.113915 GOOGLE SCHOLAR lock_openAccès ouvert editor HANDLE: https://hdl.handle.net/10317/11943
Repositorio Digital de la Universidad Politécnica de Cartagena (UPCT): lock_openAccès ouvert Handle

Objectifs de Développement Durable

La source de données: Scopus