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    Enhancing Mead Aroma Using Non-Saccharomyces Yeast β-Glucosidase Producers Isolated from Honey: A Case Study in the Upper Turi Region

    Enhancing Mead Aroma Using Non-Saccharomyces Yeast β-Glucosidase Producers Isolated from Honey: A Case Study in the Upper Turi Region by Josilene Lima Serra, Alicinea da Silva Nojosa, Aparecida Selsiane Sousa Carvalho, Lucy Mara Nascimento Rocha, Anderson Lopes Pereira, Fernanda Carneiro Bastos, Walter José Martínez-Burgos

    Published 2025-05-01
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