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Mixed Fermentations of Yeasts and Lactic Acid Bacteria as S..:
Paul Cristian Călugăr
;
Teodora Emilia Coldea
;
Carmen Rodica Pop
...
https://www.mdpi.com/2073-4395/13/10/2485. , 2023
Link:
https://doi.org/10.3390/agronomy13102485
RT Journal T1
Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:67740e8f35a543e584c6e4a12a2072ef&Exemplar=1&LAN=DE A1 Paul Cristian Călugăr A1 Teodora Emilia Coldea A1 Carmen Rodica Pop A1 Laura Stan A1 Emese Gal A1 Floricuța Ranga A1 Simona Codruța Hegheș A1 Elena Mudura PB MDPI AG YR 2023 K1 apple cider K1 simultaneous fermentation K1 sustainability K1 Pichia kluyveri K1 Saccharomyces K1 lactic acid bacteria K1 Agriculture K1 S JF https://www.mdpi.com/2073-4395/13/10/2485 LK http://dx.doi.org/https://doi.org/10.3390/agronomy13102485 DO https://doi.org/10.3390/agronomy13102485 SF ELIB - SuUB Bremen
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