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Quality Characteristics of the Fermented Angelica Leaves
Food Engineering Progress, 2015Consumption of angelica leaves (Angelica utilis) juice as a health-improving drink faces some limitation due to its bitter taste. In this study, fermented angelica leaves was prepared using some lactic acid bacteria from kimchi with their sensory properties and biological activities examined.
Min-Young Heo, Ha-Yull Chung
openaire +1 more source
Food Microbes, Quality and Fermentation
2022Richard Owusu-Apenten, Ernest Vieira
openaire +1 more source
Fermentation Quality Control Including Fermentation in Your Beer Recipe
Technical Quarterly, 2021openaire +1 more source
SIMPLE EXPRESS ANALYSIS OF FERMENTED BEVERAGES QUALITY
Scientific research of the SCO countries: synergy and integrationA simple and rapid method for testing the quality of fermented beverages is demonstrated, based on the determination of total protein using Coomassie dye and comparison of the absorption spectra of the samples. The applicability of the approach for the analysis of red and white wine, beer, cider and kvass is shown.
S.A. Smirnov, P.A. Levashov
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Time to add screening for financial hardship as a quality measure?
Ca-A Cancer Journal for Clinicians, 2021Cathy J Bradley +2 more
exaly
Quality Control for Fermented Meats
Journal of the American Veterinary Medical Association, 1976openaire +2 more sources
Pragmatic Aspects to Consistent Fermentation Quality
Technical Quarterly, 2021openaire +1 more source
Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
exaly