Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Hock Wei Tang"'
Publikováno v:
Natural Product Sciences. 28:93-104
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a53e37fedc49226a89dec030358e545
https://doi.org/10.20307/nps.2022.28.3.93
https://doi.org/10.20307/nps.2022.28.3.93
Autor:
Hui Suan Ng, Joo Shun Tan, Paramasivam Murugan, Yew Joon Tam, Sahar Abbasiliasi, Hock Wei Tang
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 84:1913-1920
The aims of this study were to compare the effectiveness of different drying methods and to investigate the effects of adding a series of individual protectant such as skim milk, sucrose, maltodextrin, and corn starch for preserving Lactobacillus aci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91bc71c20e7286c3f1f2db7984103aa4
https://doi.org/10.1080/09168451.2020.1770572
https://doi.org/10.1080/09168451.2020.1770572
Enterococcus sp. has been used as starters in food fermentation due to their probiotic and antimicrobial properties in food biopreservation. The antimicrobial properties were mainly contributed by the bacteriocin called enterocin. Hence, the availabi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b488ba3f5158fae614e73f5d5a1fc0b
Publikováno v:
International Journal of Peptide Research and Therapeutics. 28
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9185d2b0552e1866caf22c7173971865
https://doi.org/10.1007/s10989-021-10317-6
https://doi.org/10.1007/s10989-021-10317-6
Autor:
Hock Wei, Tang, Sahar, Abbasiliasi, Zhang Jin, Ng, Yee-Ying, Lee, Teck-Kim, Tang, Joo Shun, Tan
Publikováno v:
Preparative biochemistrybiotechnology. 52(6)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e1c3b8abfa5923c5cd9ce90dee43c6df
https://pubmed.ncbi.nlm.nih.gov/34647854
https://pubmed.ncbi.nlm.nih.gov/34647854
Autor:
Hock Wei, Tang, Sahar, Abbasiliasi, Paramasivam, Murugan, Yew Joon, Tam, Hui Suan, Ng, Joo Shun, Tan
Publikováno v:
Bioscience, biotechnology, and biochemistry. 84(9)
The aims of this study were to compare the effectiveness of different drying methods and to investigate the effects of adding a series of individual protectant such as skim milk, sucrose, maltodextrin, and corn starch for preserving
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5f42894e14dbbf4efc32e97bddbbf310
https://pubmed.ncbi.nlm.nih.gov/32448058
https://pubmed.ncbi.nlm.nih.gov/32448058