Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2.
about
Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2.Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains.Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives.Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola).Technologies and Trends to Improve Table Olive Quality and Safety.
P2860
Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2.
description
2014 nî lūn-bûn
@nan
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
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2014年论文
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2014年论文
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name
Fortification of table olive p ...... tobacillus pentosus TOMC-LAB2.
@en
Fortification of table olive p ...... tobacillus pentosus TOMC-LAB2.
@nl
type
label
Fortification of table olive p ...... tobacillus pentosus TOMC-LAB2.
@en
Fortification of table olive p ...... tobacillus pentosus TOMC-LAB2.
@nl
prefLabel
Fortification of table olive p ...... tobacillus pentosus TOMC-LAB2.
@en
Fortification of table olive p ...... tobacillus pentosus TOMC-LAB2.
@nl
P2093
P2860
P356
P1476
Fortification of table olive p ...... ctobacillus pentosus TOMC-LAB2
@en
P2093
A Garrido-Fernández
P García-García
V Romero-Gil
P2860
P356
10.3389/FMICB.2014.00467
P577
2014-09-03T00:00:00Z