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A Review on the Application of Near-Infrared Technology for Monitoring and Control of Food Fermentation Process
 
 

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Journal: Fermentation, 2026
Volume: 12
Number: 5

Article: A Study of Amino Acid Metabolism and the Production of Higher Alcohols and Their Esters in Sparkling Wines
Authors: by Štěpán Tesařík, Mojmír Baroň, Kamil Prokeš and Denisa Macková
Link: https://www.mdpi.com/2311-5637/12/1/5

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