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Current Research on Flavor Compounds in Fermented Food Products.
Foods. 2024 Feb 28;13(5):730. doi: 10.3390/foods13050730.
Foods. 2024.
PMID: 38472843
Free PMC article.
The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation.
van Wyk N, Binder J, Ludszuweit M, Köhler S, Brezina S, Semmler H, Pretorius IS, Rauhut D, Senz M, von Wallbrunn C.
van Wyk N, et al.
Foods. 2023 May 10;12(10):1938. doi: 10.3390/foods12101938.
Foods. 2023.
PMID: 37238757
Free PMC article.
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Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-Saccharomyces Wine Yeasts.
Badura J, Medić M, Wyk NV, Krause B, Semmler H, Brezina S, Pretorius IS, Rauhut D, Wallbrunn CV.
Badura J, et al.
Microorganisms. 2022 Dec 21;11(1):14. doi: 10.3390/microorganisms11010014.
Microorganisms. 2022.
PMID: 36677305
Free PMC article.
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An assessment of program evaluation methods and quality in Australian prevention agencies.
Schwarzman J, Nau T, Bauman A, Gabbe BJ, Rissel C, Shilton T, Smith BJ.
Schwarzman J, et al.
Health Promot J Austr. 2020 Sep;31(3):456-467. doi: 10.1002/hpja.287. Epub 2019 Aug 13.
Health Promot J Austr. 2020.
PMID: 31408247
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