11 results on '"Nolleau V"'
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2. Dispersive Liquid–Liquid Microextraction for the Quantitation of Terpenes in Wine
3. The reduction of xylose to xylitol by Candida guilliermondii and Candida parapsilosis: Incidence of oxygen and pH
4. Xylitol production from xylose by two yeast strains: Sugar tolerance
5. Solid-Phase Extraction as a Clean-Up Procedure for the Liquid Chromatographic Determination of Benzoic and Sorbic Acids in Fruit-Derived Products
6. Fermentation of hemicellulosic sugars and sugar mixtures to xylitol by Candida parapsilosis
7. The reduction of xylose to xylitol by Candida guilliermondiiand Candida parapsilosis: Incidence of oxygen and pH
8. Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread.
9. New Insights on the Scalping Phenomenon of Volatile Sulphur Compounds on Micro-Agglomerated Wine Closures.
10. Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality.
11. Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines.
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