Bioactive compound and chemical characterization of lactic acid bacteria from fermented food as bio-preservative agents to control food-borne pathogens
Context: Lactic acid bacteria (LAB), which are found in many fermented foods, are known to produce antimicrobial compounds that play a vital role in food bio-preservation. Aims: To screen, identify, characterize, and determine the secondary metabolites of LAB isolated from Thai fermented foods that...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , |
|---|---|
| Formáid: | LEABHAR |
| Foilsithe / Cruthaithe: |
GarVal Editorial Ltda.,
2023-11-01T00:00:00Z.
|
| Ábhair: | |
| Rochtain ar líne: | Connect to this object online. |
| Clibeanna: |
Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
|
Ar líne
Connect to this object online.3rd Floor Main Library
| Gairmuimhir: |
A1234.567 |
|---|---|
| Cóip 1 | Ar fáil |