Improving sensory quality and antioxidant functionality of brewer’s spent yeast via combined heat and slightly acidic electrolyzed water treatment

SSRN Electronic Journal 2026 Preprint Open access

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Authors: Jaewoo Bai, Jaeeun Yu, Minyeong Jung, J H. Kim
DOI: 10.2139/ssrn.6127972
Cited by: 0

Fields of Study & Subjects

Microbial Inactivation Methods Food and Agricultural Sciences Food Quality and Safety Studies

Publication details

Journal / source
SSRN Electronic Journal
Publication date
1 January 2026
Document type
Preprint