A carregar...
Isolation of a Bacterial Inhibitor from Green Olives
A compound inhibitory to lactic acid bacteria was isolated from green Manzanillo olives. The inhibitor is a phenolic compound, is devoid of acid-hydrolyzable reducing sugar, and has a bitter taste. Freezing the olives prior to extraction caused chemical changes which greatly increased the level of t...
Na minha lista:
| Main Authors: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
1969
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC378101/ https://ncbi.nlm.nih.gov/pubmed/16349868 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|