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From Traditional to Modern: Progress of Molds and Yeasts in Fermented-food Production, Volume II
Language: en
Pages: 148

From Traditional to Modern: Progress of Molds and Yeasts in Fermented-food Production, Volume II

Authors: Wanping Chen
Categories: Science
Type: BOOK - Published: 2022-12-01 - Publisher: Frontiers Media SA

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From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production
Language: en
Pages: 519

From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production

Authors: Wanping Chen
Categories: Science
Type: BOOK - Published: 2022-06-30 - Publisher: Frontiers Media SA

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Flavor chemistry of food: mechanism, interaction, new advances
Language: en
Pages: 321

Flavor chemistry of food: mechanism, interaction, new advances

Authors:
Categories: Medical
Type: BOOK - Published: 2023-07-24 - Publisher: Frontiers Media SA

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Syncytia: Origin, Structure, and Functions
Language: en
Pages: 480

Syncytia: Origin, Structure, and Functions

Authors: Malgorzata Kloc
Categories: Science
Type: BOOK - Published: 2023-12-25 - Publisher: Springer Nature

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This book gives a current overview on the development, origin, structure, and functions of germline and somatic cell syncytia during embryogenesis and organogen
Cocoa and Coffee Fermentations
Language: en
Pages: 638

Cocoa and Coffee Fermentations

Authors: Rosane F. Schwan
Categories: Science
Type: BOOK - Published: 2014-10-09 - Publisher: CRC Press

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This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality