机译:选择具有多功能特性的酵母作为天然黑食用橄榄加工中的起子
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens GR-11855, Greece;
Food Biotechnology Department, Instituto de la Grasa (CSIC), Avda Padre Garcia Tejero n° 4, 41012 Seville, Spain;
Food Biotechnology Department, Instituto de la Grasa (CSIC), Avda Padre Garcia Tejero n° 4, 41012 Seville, Spain;
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens GR-11855, Greece;
Food Biotechnology Department, Instituto de la Grasa (CSIC), Avda Padre Garcia Tejero n° 4, 41012 Seville, Spain;
Enzymatic spectrophotornetric assays; Growth modelling; Multifunctional starters; Principal component analysis; Table olives; Yeasts;
机译:Bosana天然黑食用橄榄发酵相关酵母的基因分型,鉴定和多功能特性
机译:选定的酵母发酵剂培养物在工业化盐水Taggiasca黑食用橄榄加工中的应用
机译:选定的酵母发酵剂培养物在工业化盐水Taggiasca黑食用橄榄加工中的应用
机译:非均相和均匀的光催化剂从黑色桌橄榄加工处理废水处理
机译:Gemlik型Sofral?K即使在黑橄榄中也是如此
机译:选择酵母作为食用橄榄的发酵剂:分步操作
机译:选择具有多功能特性的酵母作为天然黑食用橄榄加工中的起子