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Updated: Sep 23, 2025

Preparation of High-Quality Fermented Fish Product
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By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread

Alba Martín-Garcia1,2,3, Montserrat Riu-Aumatell1,2,3, Elvira López-Tamames1,2,3

  • 1Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain.

Foods (Basel, Switzerland)
|May 14, 2022
PubMed

Keywords:
cava leeslactic acid bacteriarevalorizationsourdough breadvolatile compoundswine by-product

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