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Antibacterial Properties of D-Amino Acid Oxidase: Impact on the Food Industry
Food quality is also related to safety and prevention of spoilage. Biological antimicrobial agents represent suitable alternatives to clinical preservatives in food industry to increase both safety and stability of aliments. Here, we focused on the enzyme D-amino acid oxidase (DAAO) from the yeast R...
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| Publicat a: | Front Microbiol |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Frontiers Media S.A.
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6902632/ https://ncbi.nlm.nih.gov/pubmed/31849918 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2019.02786 |
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