Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Johannes M. van den Brink"'
Autor:
Brian McNeil, David Archer, Ioannis Giavasis, Linda Harvey, Brian J.B. Wood, Wanwipa Vongsangnak, Jens Nielsen, Valeria Mapelli, Carl Johan Franzén, Lisbeth Olsson, Paul A Hoskisson, Robert J. Seviour, L.M. Harvey, M. Fazenda, N.J. Rowan, I. Giavasis, Stuart M. Stocks, Yves Waché, S. Sanchez, B. Ruiz, R. Rodríguez-Sanoja, L.B. Flores-Cotera, H. Dvora, M.A.G. Koffas, Karsten Hellmuth, Johannes M. van den Brink, M. Sauer, D. Mattanovich, H. Marx, F. Grattepanche, C. Lacroix, D.G. Burke, P.D. Cotter, R.P. Ross, C. Hill, Hideyuki Suzuki, Tom Granström, Matti Leisola, Thu-Ha Nguyen, Dietmar Haltrich, Colin Ratledge, Barbara Klein, Rainer Buchholz, Jose Luis Revuelta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::426bc7236a99dc5364557f85aecd33eb
https://doi.org/10.1016/b978-1-84569-358-9.50027-2
https://doi.org/10.1016/b978-1-84569-358-9.50027-2
Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbi