المؤلفون: Tita Foophow, Duangjai Sittipol, Neeranuch Rukying, Weerachon Phoohinkong, Nujarin Jongruja

المصدر: Food Technology and Biotechnology, Vol 60, Iss 2, Pp 225-236 (2022)

مصطلحات موضوعية: Bacillus sp, serine protease, halophilic bacteria, Vpr, structural modelling, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

العلاقة: https://hrcak.srce.hr/file/406393Test; https://doaj.org/toc/1330-9862Test; https://doaj.org/toc/1334-2606Test; https://doaj.org/article/aa679d03b6454641b31390f4c403cb5dTest

الإتاحة: https://doaj.org/article/aa679d03b6454641b31390f4c403cb5dTest

المؤلفون: Berić, Tanja, Kojić, Milan, Stanković, Slaviša, Topisirović, Ljubiša, Degrassi, Giuliano, Myers, Michael, Venturi, Vittorio, Fira, Đorđe

المصدر: Food Technology and Biotechnology

مصطلحات موضوعية: Xanthomonas oryzae pv. oryzae, lipopeptides, iturin, bacteriocin, Bacillus sp

العلاقة: info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173026/RS//; International Centre for Genetic Engineering and Biotechnology, Italy [CRP-YUG06/01]; https://imagine.imgge.bg.ac.rs/handle/123456789/574Test; http://intor.torlakinstitut.com/handle/123456789/691Test; https://hdl.handle.net/21.15107/rcub_imagine_574Test; 2-s2.0-84861935361; 000302834800005

الإتاحة: https://imagine.imgge.bg.ac.rs/handle/123456789/574Test
http://intor.torlakinstitut.com/handle/123456789/691Test
https://hdl.handle.net/21.15107/rcub_imagine_574Test

المؤلفون: Sheikh Nizamudeen, Bijender K. Bajaj

المصدر: Food Technology and Biotechnology, Vol 47, Iss 4, Pp 435-440 (2009)

مصطلحات موضوعية: endoglucanase, Bacillus sp. NZ, thermo-alkalitolerant, alkalitolerant, thermotolerant, wheat bran, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

العلاقة: http://hrcak.srce.hr/file/68396Test; https://doaj.org/toc/1330-9862Test; https://doaj.org/toc/1334-2606Test; https://doaj.org/article/c23b476315a54655bf65f00925a1dfefTest

الإتاحة: https://doaj.org/article/c23b476315a54655bf65f00925a1dfefTest

المصدر: Food Technology and Biotechnology

مصطلحات الفهرس: Xanthomonas oryzae pv. oryzae, lipopeptides, iturin, bacteriocin, Bacillus sp., article

URL: http://intor.torlakinstitut.com/handle/123456789/691Test
info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173026/RS
International Centre for Genetic Engineering and Biotechnology, Italy [CRP-YUG06/01]

المصدر: Food Technology and Biotechnology

مصطلحات الفهرس: Xanthomonas oryzae pv. oryzae, lipopeptides, iturin, bacteriocin, Bacillus sp., article

URL: https://imagine.imgge.bg.ac.rs/handle/123456789/574Test
https://hdl.handle.net/21.15107/rcub_imagine_574Test
info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173026/RS
International Centre for Genetic Engineering and Biotechnology, Italy [CRP-YUG06/01]