Acid whey valorization: novel approaches for probiotic and functional products development
Acid whey, a byproduct of dairy processing, particularly from Greek yogurt and cottage cheese production, presents significant environmental and economic challenges due to its high organic load and disposal restrictions. However, the unique composition of acid whey, containing proteins, lactose, min...
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| Egile Nagusiak: | , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Frontiers Media S.A.
2025-09-01
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| Saila: | Frontiers in Nutrition |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1630925/full |
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