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机译:减盐条件下精心制作的植物乳杆菌类油橄榄石分解菌株的特性及其对食用橄榄中酚类化合物的影响
Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece;
Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece;
Department of Chemistry, Faculty of Chemical Engineering, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece;
Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece, Laboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotle University of Thessaloniki, Box 250, 54124 Thessaloniki, Greece;
Oleuropeinolytic Lactobacillus plantarum; Oleuropein; Hydroxytyrosol; Tyrosol; Green olives Chalkidikis; Black Kalamata olives;
机译:从意大利食用橄榄中分离出的乳杆菌对第二种酚类化合物的体外敏感性
机译:植物乳杆菌菌株中橄榄产品中酚类化合物的抑制活性及其降解研究
机译:在减少的盐水中通过油橄榄石分解发酵剂发酵食用橄榄,并灭活大肠杆菌O157:H7和单核细胞增生李斯特菌
机译:从餐桌发酵分离的乳酸乳球菌菌株在各种条件下的表达及其对技术的兴趣及其表达
机译:体外消化对原料和煮成非洲土着绿叶蔬菜生物可接为性和生物活性的影响
机译:植物乳杆菌抗氧化活性对橄榄酚类化合物功能特性的影响
机译:植物乳杆菌菌株中橄榄产品中酚类化合物的抑制活性及其降解研究