Advanced Search
Display options
Filter resources
Text Availability
Article type
Publication date
Species
Language
Sex
Age
Showing 1 to 2 of 2 entries
Sorted by: Best Match Show Resources per page
Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product.

Foods (Basel, Switzerland)

Hernández-Macias S, Comas-Basté O, Jofré A, Bover-Cid S, Latorre-Moratalla ML, Vidal-Carou MC.
PMID: 34359506
Foods. 2021 Jul 15;10(7). doi: 10.3390/foods10071636.

The growing trend of circular economy has prompted the design of novel strategies for the revalorization of food industry by-products. Cava lees, a winery by-product consisting of non-viable cells of

Cite
Hernández-Macias S, Comas-Basté O, Jofré A, et al. Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product. Foods. 2021;10(7)doi: 10.3390/foods10071636.
Hernández-Macias, S., Comas-Basté, O., Jofré, A., Bover-Cid, S., Latorre-Moratalla, M. L., & Vidal-Carou, M. C. (2021). Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product. Foods (Basel, Switzerland), 10(7), . https://doi.org/10.3390/foods10071636
Hernández-Macias, Salvador, et al. "Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product." Foods (Basel, Switzerland) vol. 10,7 (2021). doi: https://doi.org/10.3390/foods10071636
Hernández-Macias S, Comas-Basté O, Jofré A, Bover-Cid S, Latorre-Moratalla ML, Vidal-Carou MC. Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product. Foods. 2021 Jul 15;10(7). doi: 10.3390/foods10071636. PMID: 34359506; PMCID: PMC8306662.
Copy Download .nbib Format: NLM
Revalorization of Cava Lees to Improve the Safety of Fermented Sausages.

Foods (Basel, Switzerland)

Hernández-Macias S, Ferrer-Bustins N, Comas-Basté O, Jofré A, Latorre-Moratalla M, Bover-Cid S, Vidal-Carou MDC.
PMID: 34441693
Foods. 2021 Aug 18;10(8). doi: 10.3390/foods10081916.

The revalorization of food processing by-products not only reduces the environmental impact of their disposal, but also generates added economic value. Cava lees consist of inactive cells of

Cite
Hernández-Macias S, Ferrer-Bustins N, Comas-Basté O, et al. Revalorization of Cava Lees to Improve the Safety of Fermented Sausages. Foods. 2021;10(8)doi: 10.3390/foods10081916.
Hernández-Macias, S., Ferrer-Bustins, N., Comas-Basté, O., Jofré, A., Latorre-Moratalla, M., Bover-Cid, S., & Vidal-Carou, M. D. C. (2021). Revalorization of Cava Lees to Improve the Safety of Fermented Sausages. Foods (Basel, Switzerland), 10(8), . https://doi.org/10.3390/foods10081916
Hernández-Macias, Salvador, et al. "Revalorization of Cava Lees to Improve the Safety of Fermented Sausages." Foods (Basel, Switzerland) vol. 10,8 (2021). doi: https://doi.org/10.3390/foods10081916
Hernández-Macias S, Ferrer-Bustins N, Comas-Basté O, Jofré A, Latorre-Moratalla M, Bover-Cid S, Vidal-Carou MDC. Revalorization of Cava Lees to Improve the Safety of Fermented Sausages. Foods. 2021 Aug 18;10(8). doi: 10.3390/foods10081916. PMID: 34441693; PMCID: PMC8394411.
Copy Download .nbib Format: NLM
Showing 1 to 2 of 2 entries