Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Møller COA"'
Autor:
Møller COA; University of Copenhagen, Department of Food Science, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark. Electronic address: cleide@food.ku.dk., Ücok EF; University of Copenhagen, Department of Food Science, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark., Rattray FP; University of Copenhagen, Department of Food Science, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2021 May; Vol. 143, pp. 110245. Date of Electronic Publication: 2021 Feb 19.
Autor:
Møller COA; Division of Microbiology and Fermentation, Department of Food Science, University of Copenhagen, Frederiksberg, Denmark., Freire L; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil., Rosim RE; Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil., Margalho LP; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil., Balthazar CF; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil., Franco LT; Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil., Sant'Ana AS; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil., Corassin CH; Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil., Rattray FP; Division of Microbiology and Fermentation, Department of Food Science, University of Copenhagen, Frederiksberg, Denmark., de Oliveira CAF; Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.
Publikováno v:
Frontiers in microbiology [Front Microbiol] 2021 Apr 22; Vol. 12, pp. 655386. Date of Electronic Publication: 2021 Apr 22 (Print Publication: 2021).
Autor:
Møller COA; University of Copenhagen, Department of Food Science, Section of Microbiology and Fermentation, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark. Electronic address: cleide@food.ku.dk., Christensen BB; University of Copenhagen, Department of Food Science, Section of Microbiology and Fermentation, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark; Technical University of Denmark, DTU Bioengineering, Institute of Biotechnology and Biomedicine, Søltofts Plads, Bygning 221, DK-2800 Kgs. Lyngby, Denmark., Rattray FP; University of Copenhagen, Department of Food Science, Section of Microbiology and Fermentation, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark.
Publikováno v:
International journal of food microbiology [Int J Food Microbiol] 2021 Jan 16; Vol. 337, pp. 108937. Date of Electronic Publication: 2020 Oct 28.
Autor:
Møller COA; University of Copenhagen, Department of Food Science, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark. Electronic address: cleide@food.ku.dk., Ücok EF; University of Copenhagen, Department of Food Science, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark., Rattray FP; University of Copenhagen, Department of Food Science, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2020 Feb; Vol. 128, pp. 108719. Date of Electronic Publication: 2019 Oct 31.