Processing of alcohol pomelo beverage (Citrus grandis (L.) Osbeck) using saccharomyces yeast: Optimization, physicochemical quality, and sensory characteristics
In: Open Chemistry, Jg. 22 (2024), Heft 1, S. 217-56
Online
academicJournal
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Processing of alcohol pomelo beverage (Citrus grandis (L.) Osbeck) using saccharomyces yeast: Optimization, physicochemical quality, and sensory characteristics
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Autor/in / Beteiligte Person: | Huynh Ngoc Thanh Tam ; Nguyen Thanh Thuy ; Tran Thanh Truc ; Nguyen Tan Hung ; Ton Nu Thuy An ; Pham Tri Nhut |
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Zeitschrift: | Open Chemistry, Jg. 22 (2024), Heft 1, S. 217-56 |
Veröffentlichung: | De Gruyter, 2024 |
Medientyp: | academicJournal |
ISSN: | 2391-5420 (print) |
DOI: | 10.1515/chem-2024-0010 |
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