Utilization of by-products: solid phase fermentation of pomace and skin grape for enzyme production

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dc.contributor.authorArevalo Villena, Maria
dc.contributor.authorRomo Sanchez, Sheila
dc.contributor.authorDaSilva, Roberto [UNESP]
dc.contributor.authorBriones Perez, Ana
dc.contributor.institutionUniv Castilla La Mancha
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:03:13Z
dc.date.available2014-05-20T14:03:13Z
dc.date.issued2011-09-01
dc.description.affiliationUniv Castilla La Mancha, E-13071 Ciudad Real, Spain
dc.description.affiliationUniv Estadual Paulista, São Paulo, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, São Paulo, Brazil
dc.format.extentS146-S147
dc.identifierhttp://dx.doi.org/10.1016/j.copbio.2011.05.487
dc.identifier.citationCurrent Opinion In Biotechnology. London: Current Biology Ltd, v. 22, p. S146-S147, 2011.
dc.identifier.doi10.1016/j.copbio.2011.05.487
dc.identifier.issn0958-1669
dc.identifier.urihttp://hdl.handle.net/11449/22278
dc.identifier.wosWOS:000295310800480
dc.language.isoeng
dc.publisherCurrent Biology Ltd
dc.relation.ispartofCurrent Opinion In Biotechnology
dc.relation.ispartofjcr8.380
dc.relation.ispartofsjr3,202
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleUtilization of by-products: solid phase fermentation of pomace and skin grape for enzyme productionen
dc.typeResumo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderCurrent Biology Ltd

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