Hydrolysis of Oleuropein by Lactobacillus plantarum Strains Associated with Olive Fermentation

Lignende værker

• Preparation of Antimicrobial Compounds by Hydrolysis of Oleuropein from Green Olives
  af: Walter, W. M., et al.
  Udgivet: (1973)
• Use of Lactobacillus plantarum LPCO10, a Bacteriocin Producer, as a Starter Culture in Spanish-Style Green Olive Fermentations
  af: Ruiz-Barba, J. L., et al.
  Udgivet: (1994)
• Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices
  af: Filannino, P., et al.
  Udgivet: (2014)
• Antimicrobial Properties of Oleuropein and Products of Its Hydrolysis from Green Olives
  af: Fleming, H. P., et al.
  Udgivet: (1973)
• Oleuropein Transcriptionally Primes Lactobacillus plantarum to Interact With Plant Hosts
  af: Santamaría, Laura, et al.
  Udgivet: (2019)