Related content

Carotenoids production from a newly isolated strain by submerged fermentation

By Cabral Maria   Cence Karine   Zeni Jamile   Tsai Sui   Durrer Ademir   Foltran Lillian   Toniazzo Geciane   Valduga Eunice   Treichel Helen  

European Food Research and Technology A, Vol. 233, Iss. 1, 2011-07 ,pp. : 159-166

Springer Publishing Company

Access to resources Recommend Favorite

The Efficiency of Temperature-Shift Strategy to Improve the Production of α-Amylase by Bacillus sp. in a Solid-State Fermentation System

By Hashemi Maryam  

Food and Bioprocess Technology, Vol. 5, Iss. 3, 2012-04 ,pp. : 1093-1099

Springer Publishing Company

Access to resources Recommend Favorite

Pickled Egg Production: Effect of Brine Acetic Acid Concentration and Packing Conditions on Acidification Rate

By Acosta Oscar   Gao Xiaofan   Sullivan Elizabeth K.   Padilla-Zakour Olga I.  

Journal of Food Protection, Vol. 77, Iss. 5, 2014-05 ,pp. : 788-795

International Association for Food Protection

Access to resources Recommend Favorite

Yeasts Isolated from the Alcoholic Fermentation of Agave duranguensis During Mezcal Production

By Páez-Lerma Jesús B.   Arias-García Armando   Rutiaga-Quiñones Olga M.   Barrio Eladio   Soto-Cruz Nicolás O.  

Food Biotechnology, Vol. 27, Iss. 4, 2013-10 ,pp. : 342-356

Taylor & Francis Ltd

Access to resources Recommend Favorite

Biogenic Amine Production by Oenococcus oeni Isolates from Malolactic Fermentation of Tempranillo Wine

By Izquierdo Cañas P. M.   Gómez Alonso S.   Ruiz Pérez P.   Seseña Prieto S.   García Romero E.   Palop Herreros M. LL.  

Journal of Food Protection, Vol. 72, Iss. 4, 2009-04 ,pp. : 907-910

International Association for Food Protection

Access to resources Recommend Favorite