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Characterization of an Inhibitor for Lactobacillus bulgaricus in Tomato Juice

Tomato juice (serum) added to milk in high concentration caused inhibition of acid production by Lactobacillus bulgaricus. The inhibitor was partially purified by adsorption on charcoal. Further isolation and purification involved paper chromatography in two different solvent systems. Ultraviolet-ab...

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書目詳細資料
Main Authors: Cogan, T. M., Gilliland, S. E., Speck, M. L.
格式: Artigo
語言:Inglês
出版: 1968
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在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC547622/
https://ncbi.nlm.nih.gov/pubmed/5695537
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