Výsledky vyhledávání - "Solomen Oluwa"

Akademický článek

EFFECT OF CASSAVA VARIETY AND FERMENTATION TIME ON BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF RAW ARTISANAL STARTER FOR ATTIÉKÉ PRODUCTION.

Autor: Tetchi, Fabrice Achille¹ tetchifa@yahoo.fr, Solomen, Oluwa Woyé¹, Célah, Kakou Abodjo², Georges, Amani N'guessan¹

Publikováno v: Innovative Romanian Food Biotechnology. Mar2012, Issue 10, p40-47. 8p.

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Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines

Autor: Thomas Salmon, Thierry Doco, Céline Vrigneau, Solomen Oluwa, Duc An Hoang, Pascale Williams, Sandrine Jégou, Richard Marchal

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2017, 232, pp.49-59. ⟨10.1016/j.foodchem.2017.03.032⟩

Press fractioning is an important step in the production of sparkling base wines to segregate the grape juices with different qualities. Grape juice fractions were collected during the pressing cycle at industrial and laboratory scales. The Pinot meu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60daf30dfb1157d7b356f5c34be4dd8a
https://hal.archives-ouvertes.fr/hal-01604910

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