Revalorization of Cava Lees to Improve the Safety of Fermented Sausages.
Listeria monocytogenes
Salmonella spp.
cava lees
fermented sausages
food by-product
lactic acid bacteria
phenolic extract
revalorization
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
18 Aug 2021
18 Aug 2021
Historique:
received:
27
07
2021
revised:
13
08
2021
accepted:
17
08
2021
entrez:
27
8
2021
pubmed:
28
8
2021
medline:
28
8
2021
Statut:
epublish
Résumé
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
Identifiants
pubmed: 34441693
pii: foods10081916
doi: 10.3390/foods10081916
pmc: PMC8394411
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Comisión Interministerial de Ciencia y Tecnología
ID : AGL2016-78324-R
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