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

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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


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