about
Preparation of antimicrobial compounds by hydrolysis of oleuropein from green olivesEffects of fermentation and its control on the sensory characteristics of conservolea variety green olives.Improved method for isolation of bacterial inhibitors from oleuropein hydrolysis.Antimicrobial properties of oleuropein and products of its hydrolysis from green olives.
P2860
description
1969 nî lūn-bûn
@nan
1969年の論文
@ja
1969年論文
@yue
1969年論文
@zh-hant
1969年論文
@zh-hk
1969年論文
@zh-mo
1969年論文
@zh-tw
1969年论文
@wuu
1969年论文
@zh
1969年论文
@zh-cn
name
Isolation of a bacterial inhibitor from green olives
@en
type
label
Isolation of a bacterial inhibitor from green olives
@en
prefLabel
Isolation of a bacterial inhibitor from green olives
@en
P2093
P1433
P1476
Isolation of a bacterial inhibitor from green olives
@en
P2093
Etchells JL
Fleming HP
P2860
P304
P577
1969-11-01T00:00:00Z