Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Valorization of fruit by-products with Propionibacterium freudenreichii: fortification of vitamin B12 in different types of fruit pomace

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: 1 December 2025

Source: LWT, Volume 237

Author(s): Kamil Piwowarek, Lena Ruzik, Katarzyna Pobiega, Stanisław Kalisz

Publication date: 1 December 2025Source: LWT, Volume 237Author(s): Kamil Piwowarek, Lena Ruzik, Katarzyna Pobiega, Stanisław Kalisz Read More

Related posts:

Default ThumbnailImproving floral authentication of geographically labeled Anzer honey through ITS-based metabarcoding and traditional melissopalynology Default ThumbnailCarrot seed pomace as a novel ingredient in the zero waste strategy: Application in wheat crackers Default ThumbnailEnhancing vitamin D3 content in cream through UV milk treatment: optimization, quantification and stability analysis Default ThumbnailUntargeted metabolomics revealed the metabolites profile and conjugated linoleic acid formation mechanisms of fermented milk produced by novel Limosilactobacillus fermentum L1 Default ThumbnailRapid trace detection of chlorpyrifos in vegetables using 2D Raman correlation spectroscopy and machine learning Default ThumbnailHyaluronic acid-plant extract nanocomposites as edible coatings; A novel strategy for enhancing postharvest quality and shelf life of strawberries
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.