Lalić, A.; Jagelavičiūtė, J.; Trivunović, Z.; Marić, M.; Karlović, A.; Bašinskienė, L.
Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of Saccharomyces cerevisiae. Fermentation 2025, 11, 382.
https://doi.org/10.3390/fermentation11070382
AMA Style
Lalić A, Jagelavičiūtė J, Trivunović Z, Marić M, Karlović A, Bašinskienė L.
Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of Saccharomyces cerevisiae. Fermentation. 2025; 11(7):382.
https://doi.org/10.3390/fermentation11070382
Chicago/Turabian Style
Lalić, Anita, Jolita Jagelavičiūtė, Zorana Trivunović, Marina Marić, Andrea Karlović, and Loreta Bašinskienė.
2025. "Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of Saccharomyces cerevisiae" Fermentation 11, no. 7: 382.
https://doi.org/10.3390/fermentation11070382
APA Style
Lalić, A., Jagelavičiūtė, J., Trivunović, Z., Marić, M., Karlović, A., & Bašinskienė, L.
(2025). Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of Saccharomyces cerevisiae. Fermentation, 11(7), 382.
https://doi.org/10.3390/fermentation11070382