Molecules (Basel, Switzerland)WineBeerSaccharomyces cerevisiaePolyphenolsAntioxidants
Yeast as a By-Product from Wine and Beer Production: Comparative Evaluation of Physico-Chemical Composition.
Ionuț Avrămia, Adriana Dabija, Mircea Oroian, Larisa Caisin, Vitalii Agapii, Aurelian Rotaru, Ancuta Chetrariu
Published: 202610.3390/molecules31020280
Abstract
The trend toward sustainable protein substitutes is driven by growing concerns about food security, sustainability, and human health. Spent brewer's yeast and wine lees are two by-products of the beer and wine industry with high potential, owing to t…
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