Work

Optimization of the Musa Balbisiana Banana Wine Fermentation Process Using Cell Immobilization Method

Year: 2025

Type: conference-paper

Source: International Conference on Applying New Technology in Green Buildings (ATiGB)

DOI: 10.1109/atigb66719.2025.11142184

Authors: Thi Minh Phuong Ngo, Thi Phuong Thao Phan

Institution: Trường Đại học Sư phạm Kỹ thuật

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4414170736

FWCI:

Cites: 11

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