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Page 1
Alcoholic Fermentation as a Source of Congeners in Fruit Spirits.
Foods. 2023 May 11;12(10):1951. doi: 10.3390/foods12101951.
Foods. 2023.
PMID: 37238769
Free PMC article.
Review.
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile.
Garofalo C, Ferrocino I, Reale A, Sabbatini R, Milanović V, Alkić-Subašić M, Boscaino F, Aquilanti L, Pasquini M, Trombetta MF, Tavoletti S, Coppola R, Cocolin L, Blesić M, Sarić Z, Clementi F, Osimani A.
Garofalo C, et al. Among authors: blesic m.
Food Res Int. 2020 Nov;137:109369. doi: 10.1016/j.foodres.2020.109369. Epub 2020 Jun 1.
Food Res Int. 2020.
PMID: 33233071
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Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region.
Spaho N, Gaši F, Leitner E, Blesić M, Akagić A, Žuljević SO, Kurtović M, Ratković DĐ, Murtić MS, Akšić MF, Meland M.
Spaho N, et al. Among authors: blesic m.
Foods. 2021 Jun 1;10(6):1258. doi: 10.3390/foods10061258.
Foods. 2021.
PMID: 34205976
Free PMC article.
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