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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
DOI: 10.7324/JABB.2024.162329Pages: 170-176
The application of natural Saccharomyces cerevisiae HG 1.3 and commercial Saccharomyces cerevisiae RV002 yeast strains in mixed fermentation to improve dragon fruit beverage ethanol content and sensory properties
Tien Thi Kieu Doan, Hoa T. Truonghuynh
DOI: 10.7324/JABB.2025.v13.i6.18Pages: 149-159
