Biodiversity of Lactobacillus plantarum from traditional Italian wines.
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Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium.Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability.Exploring enzyme and microbial technology for the preparation of green table olives
P2860
Biodiversity of Lactobacillus plantarum from traditional Italian wines.
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2014 nî lūn-bûn
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2014 թուականի Մայիսին հրատարակուած գիտական յօդուած
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2014 թվականի մայիսին հրատարակված գիտական հոդված
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2014年の論文
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2014年論文
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2014年論文
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2014年論文
@zh-hk
2014年論文
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2014年論文
@zh-tw
2014年论文
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name
Biodiversity of Lactobacillus plantarum from traditional Italian wines.
@ast
Biodiversity of Lactobacillus plantarum from traditional Italian wines.
@en
type
label
Biodiversity of Lactobacillus plantarum from traditional Italian wines.
@ast
Biodiversity of Lactobacillus plantarum from traditional Italian wines.
@en
prefLabel
Biodiversity of Lactobacillus plantarum from traditional Italian wines.
@ast
Biodiversity of Lactobacillus plantarum from traditional Italian wines.
@en
P2860
P50
P1476
Biodiversity of Lactobacillus plantarum from traditional Italian wines.
@en
P2093
Gianfranco Pannella
Luca Tipaldi
P2860
P2888
P304
P356
10.1007/S11274-014-1654-8
P50
P577
2014-05-10T00:00:00Z