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- Journal Article
- A1
- open access
Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices
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Lactic acid fermentation as a strategy to diversify fruit products in sub-Saharan Africa
(2022) -
- Journal Article
- A1
- open access
Backslopping time, rinsing of the grains during backslopping, and incubation temperature influence the water kefir fermentation process
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Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage
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Effect of pectin on anti-diabetic and anti-oxidant properties of fermented milk by lactic acid bacteria isolated from traditional Iranian dairy products
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Resource allocation explains lactic acid production in mixed-culture anaerobic fermentations
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The bacterial diversity of raw Moroccon camel milk
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Selecting for lactic acid producing and utilising bacteria in anaerobic enrichment cultures
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Risk assessment of isolated lactobacill from traditional Iranian dairy products
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- Journal Article
- A1
- open access
The buffer capacity and calcium concentration of water influence the microbial species diversity, grain growth, and metabolite production during water kefir fermentation