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Method of producing a bright, yeast fermented beverage

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Tannase production by Lactobacillus sp. ASR-S1 under solid-

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Process for producing substituted-1-acetyl-3,3-dimethyl

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Thermoelectric food product dispenser

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from Andong sikhye, a Korean traditional rice beverage

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agr -AMYLASE ASSAY AND USES THEREOF

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Method and apparatus for detecting glass particles in glass

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Supplying draught beverages

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Coffee roasting and quenching technology. Impact on final

The influence of different time-temperature conditions on the formation of key aroma compounds during coffee roasting was investigated. The results of this

Apparatus and method for dispensing a sanitizing formulation

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Caffeoylquinic acids from leaves of Etlingera species (

1 h at room temperature on an orbital shaker. 72.4 73.3 70.0 39.1 127.9 115.1 146.7They are frequently taken as food and beverage,

Method for Suppression Appetite and Food Intake

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a soy-coffee beverage by response surface methodology and

4.5 5.0 Coffee (g) 5 5 4 3 2 FIG. with a range of mean scores from 3.5 to 5.8BEVERAGE 235 A 6 4 2 0 -2 -4 -6

Cholesterol lowering beverage

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Substituted-1-acetyl-3,3-dimethylcyclohexane

temperature range of 50°-120° C being 3-phenyl-4-pentenal, 2-phenyl-2-hexenal, 2-drinks and can be formulated by merely admixing

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1-Acetyl-3,3-dimethyl-(2-propenyl)cyclohexane perfume

2002419-yogurt flavor areas and in the cold beverage temperature range of 50°-120° C being 3-phenyl-4-pentenal, 2-phenyl-2-hexenal, 2-