A carregar...
Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages
Acid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand. Due to a lack of reliable disposal pathways, acid whey currently presents a major sustainability challenge to the dairy industry. The study presented i...
Na minha lista:
| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8227866/ https://ncbi.nlm.nih.gov/pubmed/34071759 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061204 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|