Zobrazeno 1 - 3
of 3
pro vyhledávání: '"cocoa honey fermentation"'
Autor:
Bárbara Teodora Andrade Koelher, Soraya Maria Moreira de Souza, Andréa Miura da Costa, Elizama Aguiar-Oliveira
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 2, Pp 192-201 (2022)
Research background. Cocoa honey and cocoa pulp are both highly appreciated fruit pulp, but until now, cocoa honey has been less processed than cocoa pulp. In this work, we investigate the applicability of Saccharomyces cerevisiae strains to ferment
Externí odkaz:
https://doaj.org/article/7a5b038e505648288e654627c94fa2b4
Autor:
Koelher, Bárbara Teodora Andrade, de Souza, Soraya Maria Moreira, Miura da Costa, Andréa, Aguiar-Oliveira, Elizama
Publikováno v:
Food Technology and Biotechnology
Volume 60
Issue 2
Volume 60
Issue 2
Research background. Cocoa honey and cocoa pulp are both highly appreciated fruit pulp, but until now, cocoa honey has been less processed than cocoa pulp. In this work, we investigate the applicability of Saccharomyces cerevisiae strains to ferment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::42e897fc5f13bd90774ca3c0a6ef777a
https://hrcak.srce.hr/279899
https://hrcak.srce.hr/279899
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