Bioactive compounds from brewer´s spent grain: phenolic compounds, fatty acids and in vitro antioxidant capacity. Acta Scientiarum. Technology, [S. l.], v. 39, n. 3, p. 269–277, 2017. DOI: 10.4025/actascitechnol.v39i3.28435. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/28435. Acesso em: 5 jun. 2026.