Laddar...
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...
Sparad:
| Huvudupphovsmän: | , , |
|---|---|
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
1969
|
| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC378101/ https://ncbi.nlm.nih.gov/pubmed/16349868 |
| Taggar: |
Lägg till en tagg
Inga taggar, Lägg till första taggen!
|