Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives

Guardado en:

Bibliografiske detaljer
Udgivet i:	Resources vol. 14, no. 1 (2025), p. 6
Hovedforfatter:	Terán-Rivera, Stephany Carolina
Andre forfattere:	Torrescano-Urrutia, Gastón Ramón, Brisa del Mar Torres-Martínez, Esqueda-Valle, Martín, Ibarra-Arias, Félix Joel, Sánchez-Escalante, Armida, Rey David Vargas-Sánchez
Udgivet:	MDPI AG
Fag:	Mexico United States > US Germany Japan pH Food additives Meat processing industry Meat products Ferrocyanide Aluminum Metabolites Lipid peroxidation Biological activity Antiinfectives and antibacterials Fermentation Food industry Scavenging Carbohydrates Microorganisms Maceration Additives Meat industry Bioactive compounds Pork Food safety Meat quality Natural & organic foods Coffee Flavonoids Phenols Antibacterial activity Oxidation Bacteria Sulfuric acid Antioxidants Potassium Food sources Caffeoylquinic acid Sodium Fermented food Fungi Meat Glucose Lipids Iron cyanides Coffee industry
Online adgang:	Citation/Abstract Full Text + Graphics Full Text - PDF
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Vær først til at give en kommentarø!