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2. 
Effects of commercial non-saccharomyces yeasts on quality of wines produced from Emir grapes için kapak resmi
Effects of commercial non-saccharomyces yeasts on quality of wines produced from Emir grapes
Effects of commercial non-saccharomyces yeasts on quality of wines produced from Emir grapes
by 
Hacısalihoğlu, Dila, author.
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fermentation was carried out with Saccharomyces cerevisiae, each of the active dry commercial yeasts
3. 
Investigation of probiotic properties of cold brewed and fermented cold coffee beverage için kapak resmi
Investigation of probiotic properties of cold brewed and fermented cold coffee beverage
Investigation of probiotic properties of cold brewed and fermented cold coffee beverage
by 
Semiz, Şevval, author.
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techniques to understand the effects of fermentation and glucose fortification to fermentation media on
4. 
Crude pectinolytic enzymes production in fed-batch shake flask cultivation için kapak resmi
Crude pectinolytic enzymes production in fed-batch shake flask cultivation
Crude pectinolytic enzymes production in fed-batch shake flask cultivation
by 
Esen, Büşra Nur, author.
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fermentation medium was modified with pea protein. Certain concentrations (2.5%, 5%, 10%, 15%) were fed to the
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