Evolutionary engineering towards the optimization of fruit juice fermentations
The industry has been exploiting the development of new fermented fruit-based products, since they have potential in the increase of nutritional value and health promotion. However, the fermentation of fruity substrates is often disturbed by the presence of aromatic substances, which while giving to...
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| Formato: | masterThesis |
| Idioma: | eng |
| Publicado em: |
2022
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| Texto completo: | http://hdl.handle.net/10362/89712 |
| País: | Portugal |
| Oai: | oai:run.unl.pt:10362/89712 |