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المؤلفون: Sarah Ommeslag, Maarten Ameye, Kris Audenaert, Pieter Vermeir, Caroline De Tender, Jan Verwaeren, Leen De Gelder, Jane Debode, Noémie De Zutter
المصدر: Microbial Biotechnology
MICROBIAL BIOTECHNOLOGY
Microbial Biotechnology, Vol 14, Iss 4, Pp 1594-1612 (2021)مصطلحات موضوعية: Agriculture and Food Sciences, CHLOROPHYLL FLUORESCENCE, PHOSPHORUS DEFICIENCY, Rhizobiaceae, Microorganism, Bioengineering, Rhizobacteria, Plant Roots, Zea mays, Applied Microbiology and Biotechnology, Biochemistry, COLONIZATION, MECHANISMS, Phosphates, Anthocyanins, 03 medical and health sciences, MICROORGANISMS, BIOSYNTHESIS, Phosphorus deficiency, ANTHOCYANIN ACCUMULATION, Chlorophyll fluorescence, Soil Microbiology, Research Articles, 030304 developmental biology, 0303 health sciences, Rhizosphere, Bacteria, biology, 030306 microbiology, IRON, fungi, food and beverages, Phosphate solubilizing bacteria, biology.organism_classification, Horticulture, GROWTH PROMOTION, MICROBIAL COMMUNITY STRUCTURE, TP248.13-248.65, Research Article, Biotechnology
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f17fd7f09f26f556c7157134c5f9564Test
https://doi.org/10.1111/1751-7915.13824Test -
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المؤلفون: Mia Eeckhout, Fien Van Schoors, Frank Devlieghere, Pieter Vermeir, Jan Verwaeren, Peter Maene, Filip Van Bockstaele, Els Debonne
المصدر: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
مصطلحات موضوعية: Agriculture and Food Sciences, Antifungal Agents, INHIBITION, Lactobacillus sanfranciscensis, Shelf life, Acetic acid, Microbiology, 03 medical and health sciences, chemistry.chemical_compound, LACTOBACILLUS-SANFRANCISCENSIS, SORBIC ACID, PROPIONIC ACIDS, Food Preservation, Lactobacillus, Lactic Acid, Food science, Veterinary Sciences, Triticum, Acetic Acid, 030304 developmental biology, 0303 health sciences, biology, Shelf-life, 030306 microbiology, Chemistry, digestive, oral, and skin physiology, Fungi, Aqueous two-phase system, Water, food and beverages, General Medicine, Undissociated acid, Bread, IN-VITRO, biology.organism_classification, Lactic acid, Sourdough, Fermentation, PAR-BAKED WHEAT, BACTERIA, GROWTH, BIODIVERSITY, Sorbic acid, MOLD SPOILAGE, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37beedb12e4a1374f4cb1f5302562268Test
https://biblio.ugent.be/publication/8647267/file/8647270Test