Special Issue: Beneficial Microorganisms for Food Manufacturing-Fermented and Biopreserved Foods and Beverages.

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Special Issue: Beneficial Microorganisms for Food Manufacturing-Fermented and Biopreserved Foods and Beverages.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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2017年學術文章

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Special Issue: Beneficial Micr ...... preserved Foods and Beverages.

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Special Issue: Beneficial Micr ...... preserved Foods and Beverages.

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Special Issue: Beneficial Micr ...... preserved Foods and Beverages.

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Special Issue: Beneficial Micr ...... preserved Foods and Beverages.

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Special Issue: Beneficial Micr ...... preserved Foods and Beverages.

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Special Issue: Beneficial Micr ...... preserved Foods and Beverages.

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P1476

Special Issue: Beneficial Micr ...... opreserved Foods and Beverages

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P2093

Monique Zagorec

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P2860

Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas.

Dairy Propionibacteria: Versatile Probiotics.

From Genome to Phenotype: An Integrative Approach to Evaluate the Biodiversity of Lactococcus lactis.

Regulatory and Safety Requirements for Food Cultures

Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions.

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential.

Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments

Antifungal Microbial Agents for Food Biopreservation-A Review.

Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture.

Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?

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scholarly article

editorial

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10.3390/MICROORGANISMS5040071

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R Talon

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2017-11-13T00:00:00Z

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29137179

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5748580

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