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    Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of <i>Saccharomyces cerevisiae</i>

    Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of <i>Saccharomyces cerevisiae</i> by Anita Lalić, Jolita Jagelavičiūtė, Zorana Trivunović, Marina Marić, Andrea Karlović, Loreta Bašinskienė

    Published 2025-07-01
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