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Journal: Foods, 2024
Volume: 13
Number: 3715
3715
Article: Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects
Authors: by Elisabetta Chiarini, Valentina Alessandria, Davide Buzzanca, Manuela Giordano, Negin Seif Zadeh, Francesco Mancuso and Giuseppe Zeppa
Link: https://www.mdpi.com/2304-8158/13/23/3715

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