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9. Application of lactic acid and acetic acid bacteria for production of alcohol-free fermented beveragesBarbara Rovtar, 2021, magistrsko delo Ključne besede: lactic acid bacteria, acetic acid bacteria, alcohol-free beverages, low-alcohol beverages, fermentation, unhopped wort, hopped wort, water kefir, lactic acid, gluconic acid Celotno besedilo (datoteka, 3,50 MB) |
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