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Fritz Jacob

Showing results (11-20 of 15) with videos related to

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Food Microbiology|April 28, 2020
Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based wortsTom Rice, Aylin W Sahin, Mareile Heitmann, et al.
Scientific Reports|June 6, 2022
Archeochemistry reveals the first steps into modern industrial brewingStefan A Pieczonka, Martin Zarnkow, Philippe Diederich, et al.
Scientific Reports|August 31, 2022
Author Correction: Archeochemistry reveals the first steps into modern industrial brewingStefan A Pieczonka, Martin Zarnkow, Philippe Diederich, et al.
Food Chemistry|May 24, 2021
Hidden in its color: A molecular-level analysis of the beer's Maillard reaction networkStefan A Pieczonka, Daniel Hemmler, Franco Moritz, et al.
Foods (Basel, Switzerland)|April 12, 2022
Influence of Varying Fermentation Parameters of the Yeast Strain <i>Cyberlindnera saturnus</i> on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (<i>E</i>)-<i>β</i>-DamascenoneYvonne Methner, Philipp Dancker, Robin Maier, et al.
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Showing results (11-20 of 15) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 15 results.
Food Microbiology|April 28, 2020
Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based wortsTom Rice, Aylin W Sahin, Mareile Heitmann, et al.
Scientific Reports|June 6, 2022
Archeochemistry reveals the first steps into modern industrial brewingStefan A Pieczonka, Martin Zarnkow, Philippe Diederich, et al.
Scientific Reports|August 31, 2022
Author Correction: Archeochemistry reveals the first steps into modern industrial brewingStefan A Pieczonka, Martin Zarnkow, Philippe Diederich, et al.
Food Chemistry|May 24, 2021
Hidden in its color: A molecular-level analysis of the beer's Maillard reaction networkStefan A Pieczonka, Daniel Hemmler, Franco Moritz, et al.
Foods (Basel, Switzerland)|April 12, 2022
Influence of Varying Fermentation Parameters of the Yeast Strain <i>Cyberlindnera saturnus</i> on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (<i>E</i>)-<i>β</i>-DamascenoneYvonne Methner, Philipp Dancker, Robin Maier, et al.
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