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Developments in the fermentation process and quality improv..:
Iglesias, Antonio
;
Pascoal, Ananias
;
Choupina, Altino
...
Iglesias, Antonio; Pascoal, Ananias; Choupina, Altino; Carvalho, Carlos Alfredo; Feás, Xesús; Estevinho, Leticia M. (2014). Developments in the fermentation process and quality improvement strategies for mead production. Molecules. ISSN 1420-3049. 19:8, p. 12577- 12590. , 2014
Link:
http://hdl.handle.net/10198/10580
RT Journal T1 <Title>Developments in the fermentation process and quality improvement strategies for mead production</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftipb:oai:bibliotecadigital.ipb.pt:10198_10580&Exemplar=1&LAN=DE A1 Iglesias, Antonio A1 Pascoal, Ananias A1 Choupina, Altino A1 Carvalho, Carlos Alfredo Lopes de A1 Feás, Xesús A1 Estevinho, Leticia M PB MDPI AG YR 2014 K1 Mead production K1 Fermentative microorganisms K1 Fermentation progress K1 Quality procedures K1 Honey JF Iglesias, Antonio; Pascoal, Ananias; Choupina, Altino; Carvalho, Carlos Alfredo; Feás, Xesús; Estevinho, Leticia M. (2014). Developments in the fermentation process and quality improvement strategies for mead production. Molecules. ISSN 1420-3049. 19:8, p. 12577- 12590 LK http://hdl.handle.net/10198/10580 DO http://hdl.handle.net/10198/10580 SF ELIB - SuUB Bremen
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