Phytochemical Composition of Brewers’ Spent Grains
Authors
Kristina Ivanova
Institute of Food Preservation and Quality, Plovdiv, Agricultural Academy, Plovdiv, Bulgaria
Ivan Bakalov
Institute of Food Preservation and Quality, Plovdiv, Agricultural Academy, Plovdiv, Bulgaria
Vesela Shopska
Department of Wine and Beer Technology, University of Food Technologies, Plovdiv, Bulgaria
Peter Nedyalkov
Department of Wine and Beer Technology, University of Food Technologies, Plovdiv, Bulgaria
Georgi Kostov
Department of Wine and Beer Technology, University of Food Technologies, Plovdiv, Bulgaria
Language: English
Page range: 139 - 145
Submitted on: Dec 19, 2019
Accepted on: Apr 20, 2020
Published on: Jun 25, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2020 Kristina Ivanova, Ivan Bakalov, Vesela Shopska, Peter Nedyalkov, Georgi Kostov, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.