000			01436nam a2200133Ia 4500
008			220615s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aImplementation of Digital Technologies on Beverage Fermentation
546			_aEnglish[eng]
650			_asensor networks||automation||beer acceptability||beer fermentation||RoboBEER||machine learning||ultrasonic measurements||long short-term memory||industrial digital technologies||yeast morphology||automated image analysis||heat stress||vacuoles||cell size||computer vision||foam stability||image analysis||lager beer||foam retention||polyphenols||LC-ESI-QTOF-MS/MS||HPLC||medicinal plants||ginger||lemon||mint||herbal tea infusion||antioxidants||black pepper||focus group||hops||Kawakawa||off aromas||gas sensors||robotic pourer||aroma thresholds||climate change||artificial neural networks||volatile phenols||glycoconjugates||bushfires||sparkling wine||fermentation||biogenic amines||wine quality||liquid chromatography||principal component analysis||augmented reality||non-dairy yogurt||contexts||consumer acceptability||emotional responses||Fermentation||Olea europaea||respiration rate||storage conditions||transport||TeeBot||high throughput||liquid handling robot||metabolite analysis||stochastic dynamic optimisation||uncertainty||n/a
700			_aViejo, Claudia Gonzalez||Fuentes, Sigfredo
856			_uhttps://mdpi.com/books/pdfview/book/5218
942			_cEB
999			_c9476 _d9476