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Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages

机译：基于谷物和果实的埃塞俄比亚传统发酵酒精饮料

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Eskindir Getachew Fentie; Shimelis Admassu Emire; Hundessa Dessalegn Demsash; Debebe Worku Dadi; Jae-Ho Shin;
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年度 2020
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1. Fermenter Technology Modification Changes Microbiological and Physicochemical Parameters, Improves Sensory Characteristics in the ermentation of Tella: An Ethiopian Traditional Fermented Alcoholic Beverage [J] . Belay Berza, Awraris Wolde Journal of Food Processing & Technology . 2014,第4期

机译：发酵罐技术改造可改变微生物和理化参数，改善Tella发酵中的感官特性：埃塞俄比亚传统发酵酒精饮料
2. Assessment of essential and non-essential metals in Ethiopian traditional fermented alcoholic beverages | Debebe | Bulletin of the Chemical Society of Ethiopia [J] . A. Debebe, B. S. Chandravanshi, M. R. Abshiro Bulletin of the Chemical Society of Ethiopia . 2017,第1期

机译：埃塞俄比亚传统发酵酒精饮料中必需和非必需金属的评估|黛比|埃塞俄比亚化学会简报
3. Nutritional and alcoholic contents of cheka: A traditional fermented beverage in Southwestern Ethiopia [J] . Belay Binitu Worku, Habtamu Fekadu Gemede, Ashagrie Zewdu Woldegiorgis Food Science & Nutrition . 2018,第8期

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4. The Comeback of Homemade Foods and the Role of the Web. The Case of Non-Alcoholic Fermented Beverages [C] . Aristea Baschali, Antonia-Leda Matalas International Ethnological Food Research Conference . 2015

机译：自制食品的复出和网络的作用。非酒精发酵饮料的情况
5. Anthocyanins and proanthocyanidins from blueberry and blackberry fermented beverages to reduce inflammation and type-2 diabetes: A comprehensive in vitro and in vivo evaluation [D] . Johnson, Michelle Hause 2015

机译：蓝莓和黑莓发酵饮料中的花色苷和原花色素可减少炎症和2型糖尿病：全面的体内和体外评估
6. Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages [O] . Eskindir Getachew Fentie, Shimelis Admassu Emire, Hundessa Dessalegn Demsash, 2020

机译：基于谷物和果实的埃塞俄比亚传统发酵酒精饮料
7. Assessment of essential and non-essential metals in Ethiopian traditional fermented alcoholic beverages [O] . A. Debebe, B. S. Chandravanshi, M. R. Abshiro 2017

机译：评估埃塞俄比亚传统发酵酒精饮料中的必需和非必需金属
8. Marketing Practices in the Alcoholic Beverages Industry: Toward an Understanding of How Macro-Environmental Forces Shape Marketing Strategies in the Alcoholic Beverage Industry. A Supplement to Phases I and II [R] . Bloom, P. N. 1981

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Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages

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