The impact of tomatin bac on the process of alcoholic fermentation of cereal biomas

TASCA, Corina; DUCA, Gheorghe; COVACI, Ecaterina

dc.contributor.author	TASCA, Corina
dc.contributor.author	DUCA, Gheorghe
dc.contributor.author	COVACI, Ecaterina
dc.date.accessioned	2022-03-24T11:50:57Z
dc.date.available	2022-03-24T11:50:57Z
dc.date.issued	2022
dc.identifier.citation	TASCA, Corina, DUCA, Gheorghe, COVACI, Ecaterina. The impact of tomatin bac on the process of alcoholic fermentation of cereal biomas. In: Ecological and Environmental Chemistry-2022: proc. of the 7th intern. conf. dedic. to the 70th Anniversary of Academician, Professor Gheorghe Duca, 3-4 March. 2022, Chisinau, Republica Moldova, 2022: Abstract Book, V. 1, pp. 186-187. ISBN 978-9975-159-07-4.	en_US
dc.identifier.isbn	978-9975-159-07-4
dc.identifier.uri	http://repository.utm.md/handle/5014/19867
dc.description	Only Abstract	en_US
dc.description.abstract	The solid residue remaining after the industrial processing of tomatoes (Solanum lycopersicum L.), tomato pomace, consists of large amounts of tomato peels and seeds that currently find use as animal feed and fertilizers or are sent to landfill. However, it is still rich in important antioxidant present in the ripened tomato. In this line, numerous approaches have been proposed for the valorization of the unused parts of tomato in various sectors.	en_US
dc.language.iso	en	en_US
dc.publisher	Institute of Chemistry, Chisinau, AŞM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	alcoholic fermentation	en_US
dc.subject	cereal biomas	en_US
dc.subject	biomas	en_US
dc.subject	tomato pomace	en_US
dc.title	The impact of tomatin bac on the process of alcoholic fermentation of cereal biomas	en_US
dc.type	Article	en_US