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Differentiation of sensory descriptors through co-inoculation of yeast and lactic acid bacteria in wet fermented coffee
Published 2025-03-01Subjects: “…Co-inoculation…”
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2
The use of phosphate rock and plant growth promoting microorganisms for the management of Urochloa decumbens (Stapf.) R.D. Webster in acidic soils
Published 2024-12-01Subjects: Get full text
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Co-inoculation of Debaryomyces hansenii and lactic acid bacteria: a strategy to improve the taste and odour profiles of dry sausages
Published 2024-11-01Subjects: Get full text
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Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage
Published 2025-01-01Subjects: Get full text
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7
South-Tyrolean pinot blanc identity: Exploration of chemical and sensory profile changes ascribed to vineyard locations and winemaking variables
Published 2024-12-01Subjects: Get full text
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Response of <i>Phaseolus vulgaris</i> to the Use of Growth-Promoting Microorganisms Associated with the Reduction of NPK Fertilization in Tropical Soils: Clayey Oxisol and Sandy Ul...
Published 2024-12-01Subjects: “…co-inoculation…”
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