By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread

por Martín-Garcia, Alba, Riu-Aumatell, Montserrat, López-Tamames, Elvira
Publicado 2022

Comparison of volatile compounds during biological ageing and commercial storage of Cava (Spanish sparkling wine): The role of lees

por Martín-Garcia, Alba, Abarca-Rivas, Clara, Riu-Aumatell, Montserrat, López-Tamames, Elvira
Publicado 2023

Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees

por Martín-Garcia, Alba, Comas-Basté, Oriol, Riu-Aumatell, Montserrat, Latorre-Moratalla, Mariluz, López-Tamames, Elvira
Publicado 2022

Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees

por Hernández-Macias, Salvador, Martín-Garcia, Alba, Ferrer-Bustins, Núria, Comas-Basté, Oriol, Riu-Aumatell, Montserrat, López-Tamames, Elvira, Jofré, Anna, Latorre-Moratalla, M. Luz, Bover-Cid, Sara, Vidal-Carou, M. Carmen
Publicado 2022