[Wiley] Submerged Fermentation With Three Lactic Acid Bacteria Improves the Flavor of Green Coffee Beans |
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Improvement of melting performance in a longitudinal finned latent heat thermal energy storage unit
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Extraction of Penicillin G From Dairy Products Using Deep Eutectic Solvent/Alginate Beads Enhanced via Layered Double Hydroxides
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Physicochemical characterization and fatty acid profiles of testa oils from various coconut (Cocos nucifera L.) genotypes
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Submerged Fermentation With Three Lactic Acid Bacteria Improves the Flavor of Green Coffee Beans
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[Full book]Understanding Human Behavior in Digital Transformation: Theories, Applications, and Critical Insights for Information Systems
