Loading...
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...
Saved in:
| Published in: | Foods |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
MDPI
2019
|
| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6723389/ https://ncbi.nlm.nih.gov/pubmed/31374955 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8080309 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|