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pro vyhledávání: '"Silvia Analía Sajur"'
Growth and metabolism of lactic acid bacteria (LAB) are essential in the fermented foods quality. In fermented beverages like ciders and wines, LAB convert l -malic acid to l -lactic acid during malolactic fermentation (MLF). Other carbon sources as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ac5e0826f3062cf98b231c34125599d
https://doi.org/10.1016/b978-0-12-816681-9.00014-x
https://doi.org/10.1016/b978-0-12-816681-9.00014-x
Autor:
Rana Muhammad Aadil, Diana Amorello, J.M. Andrade-Garda, Salvatore Barreca, Marco Bonesi, Monica Butnariu, Alina Butu, Brenda V. Canizo, Raksha Choudhary, Varsha Dhurvey, Leticia B. Escudero, Ioana Feher, C. Fernandez-Lozano, Galina Gayda, M. Gestal-Pose, Mykhailo Gonchar, Andreea Maria Iordache, Halyna Klepach, Sonika Kochhar, Monica R. Loizzo, Rashmi Madhuri, Ghulam Muhammad Madni, Carmen Maturano, Marina Nisnevitch, Santino Orecchio, Konstantina Pasvanka, Santanu Patra, Roberto G. Pellerano, María Belén Pérez, G. Pérez-Caballero, Raffaella Preti, Charalampos Proestos, Ubaid ur Rahman, A.L. Revilla-Vázquez, Ume Roobab, Fabiana María Saguir, Silvia Analía Sajur, María Julieta Savino, Reena Saxena, Prashant K. Sharma, Niharika Sharma, Vincenzo Sicari, Ewa Sikorska, Nataliya Stasyuk, Shelja Tiwari, Rosa Tundis, Alexandros Tzachristas, Rashmi Urkude, Cezara Voica, Rodolfo G. Wuilloud, Xin-An Zeng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1311172faa01953de44be6d78b2d8419
https://doi.org/10.1016/b978-0-12-816681-9.09990-2
https://doi.org/10.1016/b978-0-12-816681-9.09990-2