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Updated: Jan 21, 2026

Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring

Annalisa Ricci1, Martina Cirlini2, Angela Guido1

  • 1Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy.

Foods (Basel, Switzerland)
|August 4, 2019
PubMed

Keywords:
apple pomace fermentationbeer flavoringlactic acid bacteriavolatile profile

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