Results 211 to 217 of about 14,985 (217)

Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity

Innovative Food Science and Emerging Technologies, 2019
Susana Delgado, Lucía Vázquez, Baltasar Mayo   +2 more
exaly  

CIGARETTES, ALCOHOL ON TODDLERS' SHOPPING LIST

Ca-A Cancer Journal for Clinicians, 2006
exaly  

Author's Reply: Cancer Chemotherapeutic Agents

Ca-A Cancer Journal for Clinicians, 1981
exaly  

Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae

Food Microbiology
Pengfei Bi
exaly  

Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities

Foods
Simone Brogi
exaly  

Recent advances in the applications of Lactobacillus helveticus in the fermentation of plant-based beverages: A review

Trends in Food Science and Technology
exaly  

Co-fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae improves flavor in low-alcohol peach beverages

Food Research International
exaly