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Transformation of Inferior Tomato into Preservative: Fermentation by Multi-Bacteriocin Producing Lactobacillus paracasei WX322
Loss and waste of postharvest vegetables are the main challenges facing the world’s vegetable supply. In this study, an innovative method of value-added transformation was provided: production of bacteriocin from vegetable waste, and then its application to preservation of vegetables. Antibacterial...
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| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2021
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8228740/ https://ncbi.nlm.nih.gov/pubmed/34205121 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061278 |
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