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Updated: Jun 30, 2026

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

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Valorization of wine industry by-products as a flavoring agent in water kefir: microbiological viability and

Ana Carolina Mendes Oliveira Campos1, Ana Elisa Barbosa Siqueira2, Maria Isabela da Silva Figueiredo3

  • 1Food and Nutrition Department, Faculty of Nutrition, Federal University of Mato Grosso (UFMT), Cuiabá, Brazil.

Frontiers in Nutrition
|June 29, 2026
PubMed
Abstract

Keywords:
Caenorhabditis elegansagro-industrial by-productsfunctional beveragegrape pomacesensorial acceptance

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