Microbial Drivers of Sensory Profiles in Wine and Beer: Yeasts, Bacteria, and Their Derived Products
The sensory profile of wines and beers is the result of complex biological processes driven predominantly by the activities of bacteria and yeasts. These ...
Fermentation is booming, but what about the leftover biomass? How microbial fibre could close the fibre gap and turn waste ...
A trio of researchers from the University of São Paulo (USP) and São Paulo State University (UNESP) in Brazil has developed a ...
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