Sfoglia per Rivista WORLD JOURNAL OF MICROBIOLOGY
In vitro and in vivo application of active compounds with antiyeast activity to improve the shelf life of ready-to-eat table grape
2013-01-01 Costa, Cristina; Lucera, Annalisa; Conto', Francesco; DEL NOBILE, MATTEO ALESSANDRO
Interaction between lactic acid bacteria and yeasts in sour¬dough using a reofermentometer.
1995-01-01 Gobbetti, Marco; A., Corsetti; J., Rossi
Longevity of Helicobacter pylori in well water
2003-01-01 Beneduce, Luciano; Spano, Giuseppe; Libergoli, M; Labonia, M; Massa, Salvatore
Preliminary characterization of wine lactobacilli able to degrade arginine.
2002-01-01 Spano, Giuseppe; Beneduce, Luciano; D., Tarantino; G. M., Giammanco; Massa, Salvatore
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids.
1994-01-01 Gobbetti, Marco; A., Corsetti; J., Rossi
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
In vitro and in vivo application of active compounds with antiyeast activity to improve the shelf life of ready-to-eat table grape | 1-gen-2013 | Costa, Cristina; Lucera, Annalisa; Conto', Francesco; DEL NOBILE, MATTEO ALESSANDRO | |
Interaction between lactic acid bacteria and yeasts in sour¬dough using a reofermentometer. | 1-gen-1995 | Gobbetti, Marco; A., Corsetti; J., Rossi | |
Longevity of Helicobacter pylori in well water | 1-gen-2003 | Beneduce, Luciano; Spano, Giuseppe; Libergoli, M; Labonia, M; Massa, Salvatore | |
Preliminary characterization of wine lactobacilli able to degrade arginine. | 1-gen-2002 | Spano, Giuseppe; Beneduce, Luciano; D., Tarantino; G. M., Giammanco; Massa, Salvatore | |
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids. | 1-gen-1994 | Gobbetti, Marco; A., Corsetti; J., Rossi |
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