Application of Saccharomyces boulardii in co-fermentation with kombucha for the de...
Application of water kefir in co-fermentation with Saccharomyces boulardii for the...
Development of a new premium beverage: sparkling mead from Brazilian native bees' ...
Trials with citrandarins as rootstock for the Pêra and Valencia sweet oranges and ...
Citrus essential oils fractionation using ethanol with different water contents as...
Mead production with addition of jabuticaba peel extract at high cell concentratio...
BEER PRODUCTION USING HONEYS OF DIFFERENT BOTANIC ORIGINS AS ADJUNCT