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Diariodeleon
@diariodeleon.es · 51 minutes

Premio a la innovación por una kombucha que aprovecha el residuo de castaña del Bierzo y lleva pera conferencia

Premio a la innovación por una kombucha que aprovecha el residuo de castaña del Bierzo y lleva pera conferencia
Dos estudiantes de la Universidad de León han sido galardonadas en el ‘Concurso Iniciativa Campus Emprendedor 2025’ por crear una kombucha innovadora. La bebida utiliza agua de escaldado de ...
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