Production of sensory compounds by means of the yeast Dekkera bruxellensis in different nitrogen sources with the prospect of producing cachaca.
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Effect of the ethanolic extract and essential oil of Ferulago angulata (Schlecht.) Boiss. on protein, physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time.
Impact of Sequential Inoculation with the Non-Saccharomyces T. delbrueckii and M. pulcherrima Combined with Saccharomyces cerevisiae Strains on Chemicals and Sensory Profile of Rose Wines.
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Ameliorative effect of enhanced Fischer ratio flaxseed protein hydrolysate in combination with antioxidant micronutrients on ethanol-induced hepatic damage in a rat model.
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Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract.
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