![Extended fed-batch fermentation of a C5/C6 optimised yeast strain on wheat straw hydrolysate using an online refractive index sensor to measure the relative fermentation rate | Scientific Reports Extended fed-batch fermentation of a C5/C6 optimised yeast strain on wheat straw hydrolysate using an online refractive index sensor to measure the relative fermentation rate | Scientific Reports](https://media.springernature.com/full/springer-static/image/art%3A10.1038%2Fs41598-020-63626-z/MediaObjects/41598_2020_63626_Fig1_HTML.png)
Extended fed-batch fermentation of a C5/C6 optimised yeast strain on wheat straw hydrolysate using an online refractive index sensor to measure the relative fermentation rate | Scientific Reports
![Real-time and on-line monitoring of ethanol fermentation process by viable cell sensor and electronic nose | Bioresources and Bioprocessing | Full Text Real-time and on-line monitoring of ethanol fermentation process by viable cell sensor and electronic nose | Bioresources and Bioprocessing | Full Text](https://media.springernature.com/lw685/springer-static/image/art%3A10.1186%2Fs40643-021-00391-5/MediaObjects/40643_2021_391_Fig6_HTML.png)
Real-time and on-line monitoring of ethanol fermentation process by viable cell sensor and electronic nose | Bioresources and Bioprocessing | Full Text
Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacilli and fermentation time - Food & Function (RSC Publishing)
![PDF] Effect of Fermentation Time, Moisture Content, and Temperature on Sorbitol Production Via Solid State Fermentation Process | Semantic Scholar PDF] Effect of Fermentation Time, Moisture Content, and Temperature on Sorbitol Production Via Solid State Fermentation Process | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/1416f33a78d220758c151c89ed3b340d3353543e/4-Figure1-1.png)
PDF] Effect of Fermentation Time, Moisture Content, and Temperature on Sorbitol Production Via Solid State Fermentation Process | Semantic Scholar
![Analysis of the tendency for the electronic conductivity to change during alcoholic fermentation | Scientific Reports Analysis of the tendency for the electronic conductivity to change during alcoholic fermentation | Scientific Reports](https://media.springernature.com/m685/springer-static/image/art%3A10.1038%2Fs41598-019-41225-x/MediaObjects/41598_2019_41225_Fig1_HTML.png)
Analysis of the tendency for the electronic conductivity to change during alcoholic fermentation | Scientific Reports
![Physicochemical property changes during the fermentation of longan (Dimocarpus longan) mead and its aroma composition using multiple yeast inoculations - Chen - 2013 - Journal of the Institute of Brewing - Wiley Online Library Physicochemical property changes during the fermentation of longan (Dimocarpus longan) mead and its aroma composition using multiple yeast inoculations - Chen - 2013 - Journal of the Institute of Brewing - Wiley Online Library](https://onlinelibrary.wiley.com/cms/asset/dafb98c1-a581-49a5-92be-6a298d13ff87/jib95-fig-0001-m.jpg)