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Utilizing brewer's spent grain as a sustainable antioxidant peptides source to enhance yeast tolerance under multiple

Qing Li1, Huirong Yang2, Chao Cheng1

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Food Chemistry
|November 15, 2025
PubMed

Keywords:
Bioactive peptidesBrewer's spent grainBrewer's yeastMolecular dockingYeast tolerance

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