un TRENDS IN THE BIOINDUSTRY: OBTAINING BIOMASS FROM FUNGI FOR THE GENERATION OF ACTIVE ANTIOXIDANT PRINCIPLES FOR FOOD USE
The article provides knowledge about the potential that the "bioindustry" has as a source of useful active components for the food industry and that is related to the quality of the food we consume. In this context we will address the "Antioxidants in food" which are synthesized...
Guardado en:
| Autores principales: | Mariani, Maria Elisa, Juncos, Nicolle, S, Grosso, Nelson Rubén, Olmedo, Rubén |
|---|---|
| Formato: | Artículo revista |
| Lenguaje: | Español |
| Publicado: |
Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología.
2021
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| Materias: | |
| Acceso en línea: | https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33202 |
| Aporte de: |
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