Assessment of Winery By-Products as Ingredients as a Base of "3S" (Safe, Salubrious, and Sustainable) Fermented Beverages Rich in Bioactive Anthocyanins. [PDF]
FoodsCánovas BM +4 more
europepmc +1 more source
Preservation, bottling and keeping qualities of fresh coconut sap (Sweet Toddy) [PDF]
, 1974 Mohanadas, S.
core +1 more source
Impact of High Hydrostatic Pressure, Ultrasound, and Pulsed Electric Field in Beverages Fermentation: A Review of Nutritional, Functional, and Sensory Aspects and the Future. [PDF]
FoodsPizarro-Oteíza S +4 more
europepmc +1 more source
Wine Industry Waste as a Source of Bioactive Compounds for Drug Use. [PDF]
Int J Mol SciMesta-Corral M +4 more
europepmc +1 more source
Current knowledge on the polymicrobial interaction and biofilm between <i>Saccharomyces</i> and <i>Lactobacillaceae</i>: regulatory mechanisms and applications. [PDF]
BiofilmXu Z +6 more
europepmc +1 more source
Effects of <i>Aspergillus oryzae</i>-derived rice-<i>koji</i> protein on the sake metabolome. [PDF]
Appl Environ MicrobiolKataoka R +6 more
europepmc +1 more source
Mixed β-glucanase and xylanase from Disporotrichum dimorphosporum [PDF]
, 2016 Andersen, Jens Hinge +5 more
core
Alcohol in Daily Products: Health Risks, Cultural Considerations, and Economic Impacts. [PDF]
Risk Manag Healthc PolicyHerdiana Y.
europepmc +1 more source
Enhancing the Signature Rose Aroma of Kluyveromyces marxianus-Fermented Milk Beer via Adaptive Laboratory Evolution. [PDF]
FoodsXing C +7 more
europepmc +1 more source