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المؤلفون: Θ.Φ., Λ.Λ., Βέττας Φώκος, Th.F., L.L., Vettas Fokos
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6دورية أكاديمية
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9دورية أكاديمية
المؤلفون: Nedović, V., Gibson, B., Mantzouridou, Th.F., Bugarski, B., Đorđević, V., Kalušević, A., Paraskevopoulou, A., Sandell, M., Šmogrovičová, D., Yilmaztekin, M.
المصدر: Yeast
مصطلحات موضوعية: Flavour, yeast, immobilization, fermentation, higher alcohol, ester, carbonyl
العلاقة: BIOFLAVOURCOST Ac-tion FA0907,‘Yeastflavour production–new biocatalystsand novel molecular mechanisms’.; http://aspace.agrif.bg.ac.rs/handle/123456789/3813Test; https://doi.org/10.1002/yea.3042Test; http://aspace.agrif.bg.ac.rs/handle/123456789/6062Test; http://aspace.agrif.bg.ac.rs/bitstream/id/23646/Aroma_formation_by_acc_2015.pdfTest; 2-s2.0-84922650026; 000348862300015
الإتاحة: https://doi.org/10.1002/yea.3042Test
http://aspace.agrif.bg.ac.rs/handle/123456789/6062Test
http://aspace.agrif.bg.ac.rs/bitstream/id/23646/Aroma_formation_by_acc_2015.pdfTest -
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