Exploring the Bacterial Microbiota of Colombian Fermented Maize Dough “Masa Agria” (Maiz Añejo)

Lignende værker

• Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans
  af: Delgado-Ospina, Johannes, et al.
  Udgivet: (2020)
• Chitosan films incorporated with Thymus capitatus essential oil: mechanical properties and antimicrobial activity against degradative bacterial species isolated from tuna (Thunnus sp.) and swordfish (Xiphias gladius)
  af: Grande-Tovar, Carlos David, et al.
  Udgivet: (2018)
• Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells
  af: Johannes Delgado-Ospina, et al.
  Udgivet: (2020-04-01)
• Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells
  af: Delgado-Ospina, Johannes, et al.
  Udgivet: (2020)
• Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation
  af: Delgado-Ospina, Johannes, et al.
  Udgivet: (2020)