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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 1 (June 2022)
Open Access
Biochemical Composition and Antioxidant Activity of Different Preparations from Microbial Waste of the Beer Industry
Natalia Chiseliţa
Natalia Chiseliţa
,
Oleg Chiseliţa
Oleg Chiseliţa
,
Alina Beşliu
Alina Beşliu
,
Nadejda Efremova
Nadejda Efremova
,
Elena Tofan
Elena Tofan
,
Ana Sprincean
Ana Sprincean
,
Marina Daniliş
Marina Daniliş
,
Doina Rotari
Doina Rotari
and
Ana Rotaru
Ana Rotaru
| Jul 09, 2022
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 1 (June 2022)
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Published Online:
Jul 09, 2022
Page range:
139 - 146
Received:
Mar 08, 2022
Accepted:
May 10, 2022
DOI:
https://doi.org/10.2478/aucft-2022-0011
Keywords
yeasts
,
waste
,
biologically active preparations
,
proteins
,
carbohydrates
,
antioxidant and enzymatic activity
© 2022 Natalia Chiseliţa et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.