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Fermentation as a Strategy to Valorize Olive Pomace, a By-P..:
Josman Dantas Palmeira
;
Débora Araújo
;
Catarina C. Mota
...
https://www.mdpi.com/2311-5637/9/5/442. , 2023
Link:
https://doi.org/10.3390/fermentation9050442
RT Journal T1
Fermentation as a Strategy to Valorize Olive Pomace, a By-Product of the Olive Oil Industry
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:d3c8b5afc6c9429fa20b39be25c8d888&Exemplar=1&LAN=DE A1 Josman Dantas Palmeira A1 Débora Araújo A1 Catarina C. Mota A1 Rita C. Alves A1 M. Beatriz P. P. Oliveira A1 Helena M. N. Ferreira PB MDPI AG YR 2023 K1 olive pomace paste K1 by-product valorization K1 fermentation K1 food security K1 Fermentation industries. Beverages. Alcohol K1 TP500-660 JF https://www.mdpi.com/2311-5637/9/5/442 LK http://dx.doi.org/https://doi.org/10.3390/fermentation9050442 DO https://doi.org/10.3390/fermentation9050442 SF ELIB - SuUB Bremen
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