Cargando…
By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread
Wine lees are a by-product that represents a 25% of the total winery waste. Although lees are rich in antioxidant compounds and dietary fiber, they have no added value and are considered a residue. The aim of this study was to evaluate the effect of Cava lees (0 and 5% w/w) on microbial populations...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9099486/ https://www.ncbi.nlm.nih.gov/pubmed/35564084 http://dx.doi.org/10.3390/foods11091361 |