Avocado pulp, Spontaneously fermented meat, Next generation sequencing, Physicochemical properties, Fatty acids, Sensory evaluation
marine pollution, beach pollution, Microplastic, plastic pellets, sedimentary processes, Coastal environment
Ewe's yogurt, Selected starter culture, Fruit purees, Microbiological traits, Physicochemical properties, sensory evaluation
antioxidant activity, Bread functionalization, Fermentation, Olive oil mill wastewater, Polyphenols
bioplastic, marine litter, bioplastic degradation, spectroradiometer analyses, commercial bioplastic characterisation
functional baked goods, Moringa oleifera supplementation, sourdough, antioxidant activity, microbiota dynamics
