Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.

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Effects of discrete bioactive microbial volatiles on plants and fungi.

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Q39393757-0400652D-C3BD-4E5E-A9A0-0835888B078F

P2860

Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.

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2016 nî lūn-bûn

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2016年の論文

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2016年論文

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2016年論文

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2016年論文

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2016年論文

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2016年論文

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2016年论文

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Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.

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Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.

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Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.

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Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.

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Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.

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Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.

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P1476

Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.

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Byung-Serk Hurh

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Gwi-Hwa Jeong

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Jieun Oh

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Sang Mi Lee

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Young-Keum Shin

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Young-Suk Kim

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P2860

Role of bacterial volatile compounds in bacterial biology

Molecular analysis of volatile metabolites released specifically by Staphylococcus aureus and Pseudomonas aeruginosa.

Advances in fruit aroma volatile research.

Quantification of hexanal as an index of lipid oxidation in human milk and association with antioxidant components.

Concentrated oat beta-glucan, a fermentable fiber, lowers serum cholesterol in hypercholesterolemic adults in a randomized controlled trial.

Bacterial volatiles: the smell of small organisms.

Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food.

Cholesterol-lowering effects of oat β-glucan.

Variation of volatile compounds among wheat varieties and landraces.

Hydroperoxy-arachidonic acid mediated n-hexanal and (Z)-3- and (E)-2-nonenal formation in Laminaria angustata.

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C2915-C2922

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scholarly article

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10.1111/1750-3841.13547

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P433

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P478

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2016-11-07T00:00:00Z

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27925257

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Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.

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P2860

P2860

Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.

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P1476

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