Beer production potentiality of some non-Saccharomyces yeast obtained from a traditional beer starter emao. [PDF]
Boro N, Borah A, Sarma RL, Narzary D.
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The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods. [PDF]
Owolabi IO +4 more
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El cultivo de pitahaya en Palora, provincia de Morona Santiago, ha crecido significativamente, aumentando el uso de pesticidas para el control de plagas y enfermedades, lo que genera preocupación ambiental por la contaminación de cuerpos de agua ...
Andrea Llumiquinga +9 more
doaj
Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications. [PDF]
Petrova P, Petrov K.
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Importance of lactic acid bacteria in Asian fermented foods. [PDF]
Rhee SJ, Lee JE, Lee CH.
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Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage. [PDF]
Giri SS +4 more
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The role of fermented foods in healthy longevity: A review of potential anti-aging mechanisms. [PDF]
Mu H, Yao Y, Gong Y, Yang T.
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Polyphenols in Cereals: State of the Art of Available Information and Its Potential Use in Epidemiological Studies. [PDF]
Ficco DBM +3 more
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Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review. [PDF]
Vilela A +4 more
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