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Evaluating the volatile compounds during alcoholic fermentation of different Saccharomyces cerevisiae strains in mixed juices of cashew apple and longan
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$7 spu_us_auth*0430992 $a Sanoppa, Kanokchan $4 aut 245 10
$a Evaluating the volatile compounds during alcoholic fermentation of different Saccharomyces cerevisiae strains in mixed juices of cashew apple and longan $h [elektronický zdroj] / $c Kanokchan Sanoppa 300 $b ilustr., tab. 500 $a Popis urobený 23.2.2021 504 $a Bibliografické odkazy 538 $a Spôsob prístupu: World Wide Web 650 07
$7 spu_us_auth*0348320 $a pivné kvasinky $2 NI001PH 650 07
$7 spu_us_auth*0251772 $a ovocné šťavy $2 NI001PH 650 07
$7 spu_us_auth*0250748 $a fermentácia $2 NI001PH 650 07
$7 spu_us_auth*0394973 $a prchavé organické zlúčeniny $2 NI001PH 650 07
$7 spu_us_auth*0347300 $a aróma $2 NI001PH 650 07
$7 spu_us_auth*0250960 $a senzorické analýzy $2 NI001PH 773 0-
$w spu_us_epca*113764 $t Journal of Microbiology, Biotechnology and Food Sciences $h Online $x 1338-5178 $7 nnas $d Nitra : Slovak University of Agriculture $g Vol. 10 no. 4 (2021), s. 598-603 856 4-
$u http://doi.org/10.15414/jmbfs.2021.10.4.598-603
Number of the records: 1