Φορτώνει......
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds
Background: One of the main objectives of the food industry is the shelf life extension of food products, taking into account the safety requirements and the preference of consumers attracted by a simple and clear label. Following this direction, many researchers look to find out antimicrobials from...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Microorganisms |
|---|---|
| Κύριοι συγγραφείς: | , , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
MDPI
2019
|
| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6956321/ https://ncbi.nlm.nih.gov/pubmed/31771117 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms7120607 |
| Ετικέτες: |
Προσθήκη ετικέτας
Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!
|