PUBLICACIÓN

Use of Mixed Cultures for the Production of Grape–Plum Low-Alcohol Fermented Beverages

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Moreno D., Redondo P., Lozano E., Valdes M.E., Perez-Nevado F.

2023 Fermentation

Food Science (Q2), Plant Science (Q2), Biochemistry, Genetics and Molecular Biology (miscellaneous) (Q2)

SJR: 0.549

CITAS

2

DOI

10.3390/fermentation9010029

EID

2-s2.0-85146814025

EISSN

2311-5637

AUTORES DE LA UEX

Francisco Pérez Nevado

OTRAS PUBLICACIONES DE INTERÉS

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Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species
Use Of Mixed Cultures For The Production Of Grape–plum Low-Alcohol Fermented Beverages
Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species
Use Of Mixed Cultures For The Production Of Grape–plum Low-Alcohol Fermented Beverages
Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives
Use Of Mixed Cultures For The Production Of Grape–plum Low-Alcohol Fermented Beverages
Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives
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Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex
Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines
Addition Of By-Products And Flavored Hydrocolloids Filling In Californian-Style Black Olive To Reduce Acrylamide Formation
Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines
Addition Of By-Products And Flavored Hydrocolloids Filling In Californian-Style Black Olive To Reduce Acrylamide Formation
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
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