Upgrading agrifood co-products via solid fermentation yields environmental benefits under specific conditions only

Article

Abstract: Transforming residual biomass into edible ingredients is increasingly promoted to alleviate the envi

Palabras claves:

Autores:

Ernesto Alonso Rosero Delgado, Ernesto Rosero-Delgado, Hamelin L., Javourez U.

Fuentes:

google

scopus