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Potential of Endophytic Microorganisms in Fermentative Processes Using Agro-Industrial Waste as Substrates.
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- Fermentation (Basel), 2024, v. 10, n. 8, p. 430, doi. 10.3390/fermentation10080430
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Functional Cheeses: Updates on Probiotic Preservation Methods.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 8, doi. 10.3390/fermentation10010008
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- Article
Agro-Industrial Residues Used as Substrates for the Production of Bioaroma Compounds with Basidiomycetes: A Comprehensive Review.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 23, doi. 10.3390/fermentation10010023
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- Article
The Production of Bioaroma by Auriporia aurulenta Using Agroindustrial Waste as a Substrate in Submerged Cultures.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 593, doi. 10.3390/fermentation9070593
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- Article
Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.).
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 3, p. 2576, doi. 10.1007/s11694-022-01803-6
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- Article