Ohcanbohtosat - "fermentacin̤"

Static magnetic fields enhancement of saccharomyces cerevisae ethanolic fermentation

Fáttát: “…Fermentacin̤…”
Static magnetic fields enhancement of saccharomyces cerevisae ethanolic fermentation

Ethanolic fermentation of sucrose, sugarcane juice and molasses by escherichia coli strain KO11 and klebsiella oxytoca strain P2

Fáttát: “…Fermentacin̤…”
Ethanolic fermentation of sucrose, sugarcane juice and molasses by escherichia coli strain KO11 and klebsiella oxytoca strain P2

Increasing of ethanol production in fermentation molasses by Rhyzozyme enzymatic complex

Fáttát: Increasing of ethanol production in fermentation molasses by Rhyzozyme enzymatic complex

Obtaining superfine ethanol in a Cuban distillery

Fáttát: Obtaining superfine ethanol in a Cuban distillery

Seleccin̤ de levaduras

Fáttát: Seleccin̤ de levaduras

Mejoramiento del proceso de fermentacin̤ del cacao (Theobroma cacao L.) variedad nacional y variedad CCN51

Fáttát: “…Fermentacin̤…”
Mejoramiento del proceso de fermentacin̤ del cacao (Theobroma cacao L.) variedad nacional y variedad CCN51

Obtencin̤ de una bebida alcohl̤ica de araz ̀(eugenia stipitata mc vaught) a partir de diferentes porcentajes de pulpa

Fáttát: Obtencin̤ de una bebida alcohl̤ica de araz ̀(eugenia stipitata mc vaught) a partir de diferentes porcentajes de pulpa

Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Fáttát: Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Designer yeasts for the fermentation industry of the 21st century

Fáttát: “…Fermentacin̤…”
Designer yeasts for the fermentation industry of the 21st century

Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa theobroma cacao beans

Fáttát: Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa theobroma cacao beans

Efecto de la fermentacin̤ sobre la actividad antioxidante de diferentes clones de cacao colombiano

Fáttát: Efecto de la fermentacin̤ sobre la actividad antioxidante de diferentes clones de cacao colombiano

Microorganismos y chocolate

Fáttát: Microorganismos y chocolate

Efecto del aǫ y tiempo de fermentacin̤ sobre las caracters̕ticas qum̕icas del cacao Porcelana

Fáttát: Efecto del aǫ y tiempo de fermentacin̤ sobre las caracters̕ticas qum̕icas del cacao Porcelana

Optimal control of a fermentation process

Fáttát: “…Fermentacin̤…”
Optimal control of a fermentation process

Cocoa polyphenols , can we consider cocoa and chocolate as potential functional food?

Fáttát: Cocoa polyphenols , can we consider cocoa and chocolate as potential functional food?

Main characteristics and applications of solid substrate fermentation

Fáttát: “…Fermentacin̤…”
Main characteristics and applications of solid substrate fermentation

Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor

Fáttát: Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor

Ecologa̕ de levaduras , seleccin̤ y adaptacin̤ a fermentaciones vn̕icas

Fáttát: “…Fermentacin̤…”
Ecologa̕ de levaduras , seleccin̤ y adaptacin̤ a fermentaciones vn̕icas

Codex standard for cocoa mass and cocoa cake

Fáttát: Codex standard for cocoa mass and cocoa cake

Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains

Fáttát: Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains