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Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer
Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages
Microbial Propionic Acid Production
Functional Role of Probiotics and Prebiotics on Skin Health and Disease
A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters
Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products
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Conventional and Non-Conventional Yeasts in Beer Production
A Review of Process-Design Challenges for Industrial Fermentation of Butanol from Crude Glycerol by Non-Biphasic Clostridium pasteurianum
Enzymes for Wine Fermentation: Current and Perspective Applications
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Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
Optimization of Arthrospira platensis (Spirulina) Growth: From Laboratory Scale to Pilot Scale
Computing the Composition of Ethanol-Water Mixtures Based on Experimental Density and Temperature Measurements
Microbial Propionic Acid Production
Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology
Enzymes for Wine Fermentation: Current and Perspective Applications
Determination of Single Sugars, Including Inulin, in Plants and Feed Materials by High-Performance Liquid Chromatography and Refraction Index Detection
Functional Role of Probiotics and Prebiotics on Skin Health and Disease
Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products
Beer–The Importance of Colloidal Stability (Non-Biological Haze)
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