From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring

One of the main struggles of the large-scale apple processing industry is pomace disposal. One solution for this problem is to convert this waste into a resource. Apple pomace could be used as a substrate for lactic acid bacteria and could induce the formation of a more complex aroma profile, making...

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Detalles Bibliográficos
Autores principales: Ricci, Annalisa, Cirlini, Martina, Guido, Angela, Liberatore, Claudia Maria, Ganino, Tommaso, Lazzi, Camilla, Chiancone, Benedetta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723389/
https://www.ncbi.nlm.nih.gov/pubmed/31374955
http://dx.doi.org/10.3390/foods8080309

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723389/
https://www.ncbi.nlm.nih.gov/pubmed/31374955
http://dx.doi.org/10.3390/foods8080309

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