Apple Pomace as a Sustainable Substrate in Sourdough Fermentation

Innovations range from food production, land use, and emissions all the way to improved diets and waste management. Global apple production has amounted to over 87 million tons/year, while 18% are processed, resulting in 20–35% (apple fruit fresh weight) apple pomace (AP). Using modern AP management...

Descripción completa

Detalles Bibliográficos
Autores principales: Martău, Gheorghe Adrian, Teleky, Bernadette-Emőke, Ranga, Floricuţa, Pop, Ioana Delia, Vodnar, Dan Cristian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8714949/
https://www.ncbi.nlm.nih.gov/pubmed/34975780
http://dx.doi.org/10.3389/fmicb.2021.742020

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8714949/
https://www.ncbi.nlm.nih.gov/pubmed/34975780
http://dx.doi.org/10.3389/fmicb.2021.742020

Ejemplares similares