검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Variation of sorghum phenolic compounds during the preparation of opaque beer Bvochora JM, Danner H, Miyafuji H, Braun R, Zvauya R Process Biochemistry, 40(3-4), 1207, 2005 |
| 2 |
Biochemical changes occurring during the application of high gravity fermentation technology to the brewing of Zimbabwean traditional opaque beer Bvochora JM, Zvauya R Process Biochemistry, 37(4), 365, 2001 |
| 3 |
Effect of fermentation processes on proanthocyanidins in sorghum during preparation of Mahewu, a non-alcoholic beverage Bvochora JM, Reed JD, Read JS, Zvauya R Process Biochemistry, 35(1), 21, 1999 |