Enzymatic Production of Xylooligosaccharides from Brazilian Syrah Grape Pomace Flour: a Green Alternative to Conventional Methods for Adding Value to Agricultural By- Products

AuthID
 P-00P-N4K
8
Author(s)
Costa, JR
·
Tonon, RV
·
Gottschalk, LMF
·
Santiago, MCPD
·
Mellinger Silva, C
·
Pastrana, L
·
Cabral, LMC
Document Type
Article
Year published
2019
Published
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 99, Issue: 3, Pages: 1250-1257 (8)
Indexing
Wos®
Scopus®
Crossref®15
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85053559546
Wos: WOS:000456275900031
Source Identifiers
ISSN: 0022-5142
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