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SELECTION OF ACTIVE YEAST STRAINS FOR FERMENTED BEVERAGES FROM PLANT MATERIALS

Anam LatifM. Auezov South-Kazakhstan State University, Shymkent, Kazakhstan,[email protected]M. Auezov South-Kazakhstan State University, Shymkent, Kazakhstan,https://orcid.org/0000-0001-5165-1530M. Auezov South-Kazakhstan State University, Shymkent, Kazakhstan,A.A. SaparbekovaM. Auezov South-Kazakhstan State University, Shymkent, Kazakhstan,G. R. BekbossynovaM. Auezov South-Kazakhstan State University, Shymkent, Kazakhstan,Z. R. AhmedovaInstitute of Microbiology, Academy of Sciences of the Republic of Uzbekistan, Tashkent, Uzbekistan

Izvestiâ Nacionalʹnoj akademii nauk Respubliki Kazahstanjournal2019en

ABI

Аннотация

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Ҳали таржима қилинмаган

Мавзулар

Fermentation and Sensory Analysis Biofuel production and bioconversion Microbial Metabolic Engineering and Bioproduction

Идентификаторлар

DOI: 10.32014/2019.2224-526x.39

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