Study Findings on Fermentation Research Reported by Researchers at University College Cork (Lactic Acid Fermentation as a Valorising Agent for Brewer's Spent Yeast-Improving the Sensory Quality and Nutritional Potential)

Media coverage

• Title	Study Findings on Fermentation Research Reported by Researchers at University College Cork (Lactic Acid Fermentation as a Valorising Agent for Brewer's Spent Yeast-Improving the Sensory Quality and Nutritional Potential)
  Media name/outlet	NewsRx Life Science Daily
  Country/Territory	United States
  Date	9/02/24
  Persons	Emanuele Zannini, Laura Nyhan, Aylin Sahin, Elke Arendt