SLACAN 2023
Influence of temperature and fermentation time on enzymatic profiles of Aspergillus oryzae and Aspergillus luchuensis koji molds in barley fermentation
SLACAN 2023
CARACTERIZAÇÃO DE BAGAÇO DE MALTE OBTIDO DA PRODUÇÃO DE CERVEJA COMO FORMA DE VIABILIZAR A EXTRAÇÃO DE COMPOSTOS BIOATIVOS
SLACAN 2023
MADEIRAS BRASILEIRAS USADAS NA MATURAÇÃO DE CERVEJAS LAGER
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