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6HS-SPME-GC-MS analysis of volatile aromatic compounds in alcohol related beverages made with mulberry fruits, Food Science and Biotechnology Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae, Applied Microbiology and Biotechnology Degradation of an etheru2013alcohol (3-ethoxypropan-1-ol) by photo-Fenton-generated u2022OH radicals: products analysis and formation pathways; relevance to atmospheric water-phase chemistry, Research on Chemical Intermediates Biodegradation of VOCs from printing press air by an on-site pilot plant bioscrubber and laboratory scale continuous yeast cultures, Biodegradation