Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

The revalorization of food processing by-products not only reduces the environmental impact of their disposal, but also generates added economic value. Cava lees consist of inactive cells of Saccharomyces cerevisiae, and though regarded as a valueless winery by-product, they are rich in fiber and ph...

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Detalles Bibliográficos
Autores principales: Hernández-Macias, Salvador, Ferrer-Bustins, Núria, Comas-Basté, Oriol, Jofré, Anna, Latorre-Moratalla, Mariluz, Bover-Cid, Sara, Vidal-Carou, María del Carmen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394411/
https://www.ncbi.nlm.nih.gov/pubmed/34441693
http://dx.doi.org/10.3390/foods10081916

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394411/
https://www.ncbi.nlm.nih.gov/pubmed/34441693
http://dx.doi.org/10.3390/foods10081916

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