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AROMA COMPONENTS ANALYSIS BY HS-SPME/GC-MS TO CHARACTERIZE LAGER, ALE, AND SOUR BEER STYLES
Vol.1, 2023 -167815 -
PROBIOTIC VIABILITY AND THEIR EFFECTS ON THE CONTENT OF BETACYANIN AND VOLATILE COMPOUNDS IN FERMENTED RED PURPLE PITAYA PULP (Hylocereus sp.)
Vol.1, 2023 -168149 -
THE Saccharomyces cerevisiae US-05 YEAST STRAIN POSITIVELY INFLUENCES THE SURVIVAL OF THE PROBIOTIC STRAIN Lacticaseibacillus paracasei subsp. paracasei F19 IN HIGH-HOPPED SOUR BEERS
Vol.1, 2023 -168064 -
PROSPECTS FOR THE DEVELOPMENT OF A NEW HOPPED AND FUNCTIONAL SOUR BEER: SURVIVAL OF PROBIOTIC STRAINS OF LACTICASEIBACILLUS PARACASEI SUBSP. PARACASEI IN HIGH HOPPED BEERS (HUMULUS LUPULUS L.).
Vol.1, 2023 -167876 -
THE UTILIZATION OF A BY-PRODUCT FROM DRY-HOPPED BEER AS A SUSTAINABLE ALTERNATIVE FOR SOUR BEER WITH PROBIOTIC FERMENTATION
Vol.1, 2023 -168056
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