The use of exogenous enzymes and essential oils to enhance ruminal feed degradation and reduce methane production in vitro

Subjects: “…In vitro fermentation…”
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The assessment of fructophilic phenotypes of wine-relevant yeast by Africa, Jesse

Subjects: “…Fermented beverages…”
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Oxygen additions during alcoholic fermentation: effects on chemical and sensory composition of red wine by Roodt, Xander

Subjects: “…Fermented beverages…”
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The inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market by Van Wyk, Juliette

Subjects: “…Fermented milk -- Sensory evaluation…”
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The effect of inoculants on silage fermentation properties and on animal production by Meeske, Robin

Subjects: “…Silage -- Fermentation…”
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Rhizopus oryzae for fumaric acid production : continuous feed strategies to manipulate the metabolism

Subjects: “…Fermentation…”
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Development of iron fortified cassava mahewu

Subjects: “…Mahewu (fermented beverage)…”
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The effects of sauerkraut on human health, nutrition, and food security: a review of the literature by Ngcamu, Sibongile Princess

Subjects: “…Fermented foods -- South Africa…”
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Steady-state analysis of continuous succinic acid fermentations by Actinobacillus succinogenes

Subjects: “…Continuous fermentation…”
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Studies on the pathogenesis of acute bloat in ruminants

Subjects: “…Ruminant fermentation…”
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