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Saccharomyces cerevisiae in the Production of Fermented Beverages
An Overview of the Utilisation of Brewery By-Products as Generated by British Craft Breweries
New Trends in Beverage Packaging Systems: A Review
Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times
An Update on the Health Benefits of Green Tea
Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability
Saccharomyces cerevisiae in the Production of Whisk(e)y
From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine
Challenges for the Production of Probiotic Fruit Juices
Fruit Juice Production Using Ultraviolet Pasteurization: A Review
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