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المؤلفون: Annalisa Rebecchi, Luigi Lucini, Giuliano Dallolio, José M. Lorenzo, Gabriele Rocchetti, Irene Falasconi
المصدر: LWT. 141:110939
مصطلحات موضوعية: 0106 biological sciences, biology, Chemistry, Foodomics, food and beverages, Ripening, 04 agricultural and veterinary sciences, Fermented sausages, biology.organism_classification, Ascorbic acid, 040401 food science, 01 natural sciences, Lipid oxidation, Lactic acid, chemistry.chemical_compound, 0404 agricultural biotechnology, Nitrate, 010608 biotechnology, Settore AGR/16 - MICROBIOLOGIA AGRARIA, Low temperatures, Fermentation, Food science, Meat quality, Bacteria, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::494fe1fc97d983f64846e8614a39a70fTest
https://doi.org/10.1016/j.lwt.2021.110939Test -
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المؤلفون: Alessandra Fontana, Irene Falasconi, Paola Molinari, Laura Treu, Arianna Basile, Alessandro Vezzi, Stefano Campanaro, Lorenzo Morelli
المصدر: Frontiers in Microbiology, Vol 10 (2019)
مصطلحات موضوعية: Microbiology (medical), Antibiotic resistance, Bile salts tolerance, Comparative genomics, Exopolysaccharides, Lactic acid bacteria, Lactobacillus helveticus, Probiotics, Gram-positive bacteria, lcsh:QR1-502, Glycocholic acid, Microbiology, lcsh:Microbiology, law.invention, 03 medical and health sciences, chemistry.chemical_compound, Probiotic, Lactic Acid Bacteria, law, Lactose, Lactobacillus Helveticus, 030304 developmental biology, 0303 health sciences, biology, 030306 microbiology, food and beverages, biology.organism_classification, chemistry, Settore AGR/16 - MICROBIOLOGIA AGRARIA, Fermentation, Taurodeoxycholic acid, Bacteria
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::942ca5254b11033c38f24654085954c4Test
http://hdl.handle.net/10807/143684Test