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  • Cocoa fermentations conducted...
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Cocoa fermentations conducted with a defined microbial cocktail inoculum /
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Cocoa fermentations conducted with a defined microbial cocktail inoculum /

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awdur: Schwan, Rosane Freitas.
Fformat: Erthygl
Iaith:English
Pynciau:
Cocoa bean
Fermentation
Lactic acid bacteria
Quality control
Saccharomyces cerevisiae
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
Thư viện lưu trữ: Thư viện Trường Đại học Đà Lạt
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Disgrifiad
Mae'n ddrwg gennym, ni ellir dod o hyd i unrhyw awgrymiadau

Eitemau Tebyg

  • Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria : A functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage /
  • Oxygen consumption by anaerobic saccharomyces cerevisiae under enological conditions : Effect on fermentation kinetics /
  • In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria /
  • Nutrient leaching and end product accumulation in plastic composite supports for l-(+)-lactic acid biofilm fermentation /
  • Engineering redox cofactor regeneration for improved pentose fermentation in saccharomyces cerevisiae /

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@2022-2024 - Liên Chi hội Thư viện Đại học phía Nam
Liên hệ tích hợp dữ liệu: Phan Ngọc Đông - E-mail: dongpn@dlu.edu.vn

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