Zobrazeno 1 - 10
of 117
pro vyhledávání: '"stability to acidification"'
Autor:
Gul, Latife Betul1 (AUTHOR), Gul, Osman2 (AUTHOR) osmangul@kastamonu.edu.tr, Yilmaz, Mustafa Tahsin3,4 (AUTHOR), Dertli, Enes5 (AUTHOR), Con, Ahmet Hilmi1 (AUTHOR)
Publikováno v:
Journal of Food Processing & Preservation. Apr2020, Vol. 44 Issue 4, p1-13. 13p.
Kniha
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Autor:
Uao-Shin, Shieh, 謝耀興
89
For the preservation of bacteria, there are many influential factors including drying methods, storage conditions, and kinds of protective agents used. The culture of L. lactis ssp. cremoris is extensively used for cheese manufacturing in dai
For the preservation of bacteria, there are many influential factors including drying methods, storage conditions, and kinds of protective agents used. The culture of L. lactis ssp. cremoris is extensively used for cheese manufacturing in dai
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/45548536106918252332
Storage Stability and Acidification Power of Freeze-dried Streptococcus salivarius ssp. thermophilus
Autor:
Hsiu-Hua Chen, 陳秀華
88
Streptococcus salivarius ssp. thermophilus, occurring in pairs or chains, is a homofermentative microorganism and appears to be important in fermentation because of its acidification property and production of flavors. It is largely employed
Streptococcus salivarius ssp. thermophilus, occurring in pairs or chains, is a homofermentative microorganism and appears to be important in fermentation because of its acidification property and production of flavors. It is largely employed
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/36888742645558554220
Publikováno v:
Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, Vol 5, Iss 2, Pp 30-36 (2010)
The Republic of Moldova is situated among countries with relatively poor water resources, therefore their protection and rational use remains a national problem. Due to its geographic position, the Republic of Moldova is subjected to transboundary
Externí odkaz:
https://doaj.org/article/7d749507563244029d081b178903059b
Autor:
Xiong, Xin1,2 (AUTHOR) xiongxin1029@outlook.com, Zhang, Yuanyuan1,2 (AUTHOR)
Publikováno v:
Analytical & Bioanalytical Chemistry. May2020, Vol. 412 Issue 12, p2763-2775. 13p.
Autor:
Ciccarelli, Davide1,2 (AUTHOR), Lancaster, Ben M. J.3 (AUTHOR), Braddock, D. Christopher3 (AUTHOR), Calvaresi, Matteo4 (AUTHOR), Mišík, Miroslav5 (AUTHOR), Knasmüller, Siegfried5 (AUTHOR), Mattioli, Edoardo Jun4 (AUTHOR), Zerbetto, Francesco4 (AUTHOR), White, Andrew J. P.3 (AUTHOR), Marczylo, Tim2,6 (AUTHOR), Gant, Timothy W.2,6 (AUTHOR), Barron, Leon P.1,2,6 (AUTHOR) leon.barron@imperial.ac.uk
Publikováno v:
Communications Chemistry. 11/14/2024, Vol. 7 Issue 1, p1-11. 11p.
Autor:
Logarušić, Marijan1 (AUTHOR), Šubar, Karla1 (AUTHOR), Nikolić, Maja1 (AUTHOR), Jurinjak Tušek, Ana1 (AUTHOR), Damjanović, Anja1 (AUTHOR), Radović, Mia1 (AUTHOR), Radojčić Redovniković, Ivana1 (AUTHOR), Žnidaršič-Plazl, Polona2 (AUTHOR), Kroutil, Wolfgang3 (AUTHOR), Cvjetko Bubalo, Marina1 (AUTHOR) marina.cvjetko.bubalo@pbf.unizg.hr
Publikováno v:
Frontiers in Chemistry. 2024, p1-19. 19p.
Publikováno v:
Translational Animal Science; Apr2021, Vol. 5 Issue 2, p1-6, 6p
Autor:
Atanasov, Nikola1, Trifonova, Elena1, Evstatieva, Yana1, Nikolova, Dilyana1 d.nikolova@biofac.uni-sofia.bg
Publikováno v:
Journal of Chemical Technology & Metallurgy. 2023, Vol. 58 Issue 6, p1003-1010. 8p.