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Autor:
Rovtar, Barbara
The main goal of the master thesis was to evaluate the possibility to isolate new strains from complex microbial communities and their use in controlled fermentation processes to create novel alcohol free or low-alcohol beverages. The methods used we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3505::8f55668ebcef0ffba42625c758b7e283
https://repozitorij.uni-lj.si/Dokument.php?id=143944&dn=
https://repozitorij.uni-lj.si/Dokument.php?id=143944&dn=
