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    Sfoglia per Soggetto "Fermentation"

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      • Thumbnail

        Assessment of the effect of nitrogen concentration on fermentation and selection of a highly competitive Saccharomyces cerevisiae strain for efficient ethanol production 

        Portero Barahona, Patricia; Martín Gil, JesúsAutoridad UVA; Martín Ramos, PabloAutoridad UVA; Briones Pérez, Ana; Carvajal Barriga, Enrique Javier (2019)
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        Biorefinery of discarded carrot juice to produce carotenoids and fermentation products 

        Ramos Andrés, MartaAutoridad UVA; Aguilera Torre, Beatriz; García Serna, JuanAutoridad UVA (2021)
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        Conventional feed-grade or slow-release coated urea as sources of dietary nitrogen for fattening lambs 

        Saro, Cristina; Degeneffe, Miguel Alonso; Andrés, Sonia; Mateo, Javier; Caro Canales, IrmaAutoridad UVA; López Ferreras, Lorena; Horst, Egon Henrique; López, Secundino; Giráldez, Francisco Javier (2023)
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        Effect of yeast derivatives and β-glucanases on ageing over lees process of tempranillo red sparkling wine 

        Moyano Gracia, RaúlAutoridad UVA; Vila Crespo, Josefina MaríaAutoridad UVA; Ruipérez Prádanos, VioletaAutoridad UVA; Rodríguez Nogales, José ManuelAutoridad UVA; Fernández Fernández, EncarnaciónAutoridad UVA (2023)
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        Elucidating the role of pH and total solids content in the co-production of biohydrogen and carboxylic acids from food waste via lactate-driven dark fermentation 

        Regueira Marcos, Lois; García Depraect, OctavioAutoridad UVA; Muñoz Torre, RaúlAutoridad UVA (2023)
      • Estudio de los procesos enzimáticos y fermentativos para la reintroducción de pan desechado en la cadena alimentaria 

        Sigüenza Andrés, TeresaAutoridad UVA (2024)
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        Feasibility study of biohydrogen production from acid cheese whey via lactate-driven dark fermentation 

        Aranda Jaramillo, Brenda; León Becerril, Elizabeth; Aguilar Juárez, Oscar; Castro Muñoz, Roberto; García Depraect, OctavioAutoridad UVA (2023)
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        Non-saccharomyces yeasts from organic vineyards as spontaneous fermentation agents 

        López Enríquez, Lorena; Vila Crespo, Josefina MaríaAutoridad UVA; Rodríguez Nogales, José ManuelAutoridad UVA; Fernández Fernández, EncarnaciónAutoridad UVA; Ruipérez Prádanos, VioletaAutoridad UVA (2023)
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        Sourdough technology as a tool for the development of healthier grain-based products: an update 

        Fernández Peláez, Juan; Paesani, Candela; Gómez Pallarés, ManuelAutoridad UVA (2020)

        Universidad de Valladolid

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