Effect of Soy Proteins on the Growth of Clostridium perfringens
Proteins that are used to fabricate imitation foods such as synthetic meats were evaluated for stimulative or inhibitory effects on the growth of Clostridium perfringens. Growth rate and extent were measured in thioglycolate medium without dextrose. This liquid medium contains Trypticase (BBL) which...
محفوظ في:
| الحاوية / القاعدة: | Appl Microbiol |
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| المؤلفون الرئيسيون: | , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
American Society for Microbiology (ASM)
1971
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC377409/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4328864/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.22.2.177-183.1971 |
| الوسوم: |
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