Agriculture & Biology
alcohols
7%
ascorbic acid
7%
Aureobasidium pullulans
12%
beverages
9%
calcium
5%
carbohydrates
6%
copper
7%
dietary minerals
9%
distillates
11%
dried fruit
11%
esters
7%
ethanol
6%
ethanol production
8%
fermentation
45%
fermented beverages
12%
flavor compounds
21%
focus groups
11%
freeze drying
19%
fruits
37%
fungi
5%
iron
6%
jams
11%
juices
16%
lactic acid bacteria
8%
Lactobacillus
8%
Lactobacillus plantarum
9%
markets
6%
methodology
9%
non-alcoholic beverages
14%
nutrients
5%
octanoic acid
11%
phosphorus
6%
Pichia
12%
Pichia kudriavzevii
14%
plant fibers
24%
potassium
6%
processed foods
10%
questionnaires
8%
rice cakes
43%
Saccharomyces
10%
Saccharomyces cerevisiae
7%
Saccharomycopsis
15%
starter cultures
71%
traditional technology
12%
volatile compounds
9%
wines
8%
yeasts
42%
Zimbabwe
75%
zinc
7%
Ziziphus mauritiana
100%