Ejemplares similares: Reducing patulin levels in apple juice by fermentation with Saccharomyces cerevisiae
- Factors influencing the fermentation of spruce hydrolysate by Dekkera bruxellensis and Saccharomyces cerevisiae
- Triterpenes in apple cuticle of organically and IP cultivated apples
- Chemical and sensory analyses of juice, cider and vinegar produced from different apple cultivars
- Transformation of E. coli and Agrobacterium and molecular analysis of transformed apple (Malus domestica) rootstock A2
- A risk assessment of patulin in home-made apple must
- Localization of the main allergy protein in two apple cultivars grown in Sweden