Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential

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Authors: Alice Jaeger, Aylin W. Sahin, Laura Nyhan, Emanuele Zannini & Elke. K Arendt

Journal title: Fermentation

Journal number: 10(1)

Journal publisher: Multidisciplinary Digital Publishing Institute (MDPI)

Published year: 2024

Published pages: 54

DOI identifier: 10.3390/fermentation10010054

ISSN: 2311-5637