Valorization of byproducts from meat and dairy industries thru fermentation to supply peptides

Sustainable Food Technol., 2024, Accepted Manuscript
DOI: 10.1039/D4FB00058G, Paper

Open Access

&nbsp This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.

Chih-Chun Kuo, Da Chen, Rafael Jimenez-Flores, M. Wick, Osvaldo Campanella
The escalating global issue of waste streams, particularly within the food industry, necessitates a sustainable approach to valorizing food wastes and incorporating these valorized compound into new products. This study…
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