In traditional winemaking, natural fermentation of grape juice is carried out by a sequence of different yeast species. The early stages are dominated by non-Saccharomyces yeasts and are replaced by Saccharomyces cerevisiae ...

En el presente trabajo se realizó la caracterización de los frutos de 4 cultivares de papaya del grupo Solo introducidos en Cuba. Los cultivares presentaron gran variabilidad genética para las características del fruto ...

En el presente trabajo se realizó la caracterización de los frutos de 4 cultivares de papaya del grupo Solo introducidos en Cuba. Los cultivares presentaron gran variabilidad genética para las características del fruto ...

Vital for human consumption, water is a scarce resource, particularly in the arid environments of Patagonia. In this study we analysed local perspectives and the use of different water sources, based on two case studies ...

This chapter explores the relationship between cultural (e.g., utilitarian), psychological (e.g., prominence and ease of observation), and organoleptic factors (e.g., taste perceptions) related to the use of stingless bees. ...

The present work evaluated the effect of different probiotics on carcass and meat quality of broilers. One thousand and fifty male Cobb chicks were distributed at one day of age in a randomized design with 3 x 2 + 1 factorial ...