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    Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects

    Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects by Elisabetta Chiarini, Valentina Alessandria, Davide Buzzanca, Manuela Giordano, Negin Seif Zadeh, Francesco Mancuso, Giuseppe Zeppa

    Published 2024-11-01
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