Sensory analysis and instrumental analytical methods are used in determining the maturity and quality monitoring of avocado fruits, which are labor-intensive and do not allow […]
Yeast performance characterisation in different cider fermentation matrices
Nitrogen content management before fermentation is often used in cider production to avoid sluggish fermentations. In addition to enhanced fermentation rates, the proper nitrogen content […]
Production and analysis of non-traditional beer supplemented with sea buckthorn
In recent years, there has been a growing demand for non-traditional beer (craft) with different flavours hence the main aim of this research is to […]