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Analysis of physicochemical and sensory parameters of wine produced from Carica papaya
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DOI: 10.7324/JABB.2019.70512Pages: 74-78
Increasing polyphenol antioxidant in Orthosiphon stamineus Benth leaves with fermentation extraction by Saccharomyces cerevisiae ATCC-9763
Muhammad Aria Chandra, Khaswar Syamsu, Laksmi Ambarsari, Nurul Fatimah, Waras Nurcholis
DOI: 10.7324/JABB.2024.149026Pages: 111-116
The fermentation conditions of low alcoholic three-leaved (Cayratia trifolia (L.) Domin) cider using Saccharomyces cerevisiae HG1.3
Tien Thi Kieu Doan, Mi Thi Ngoc Huynh, Thu Thi Minh Tran, Thanh Huu Nguyen, Son Thi Bich Le, Thanh Ngoc Nguyen, Phong Xuan Huynh
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Bioconversion of brewer’s rice into ethanol by Saccharomyces cerevisiae using commercial amylases
Chandrasekhar Banoth, Bhima Bhukya
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