The Potential of Environmental Non-<i>Saccharomyces</i> Yeast to Valorise Apple Pomace During Low-Temperature Fermentation
It is estimated that approximately 25% of waste remains after the apple juice pressing process. Combining this waste biomass with valuable compounds creates the potential for reuse. To create a cost-efficient ecological process without any expensive steps, the aim of this research was to examine the...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/5/2726 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|