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Mixed Fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae Improved the Quality of Steamed Bread.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 125, doi. 10.7506/spkx1002-6630-20230626-203
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Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS.
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- Foods, 2024, v. 13, n. 16, p. 2490, doi. 10.3390/foods13162490
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- Article
Rapid Screening of High-Yield Gellan Gum Mutants of Sphingomonas paucimobilis ATCC 31461 by Combining Atmospheric and Room Temperature Plasma Mutation with Near-Infrared Spectroscopy Monitoring.
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- Foods, 2022, v. 11, n. 24, p. 4078, doi. 10.3390/foods11244078
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- Article