Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
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Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols ; volume:39 ; number:10 ; day:26 ; month:7 ; year:2023 ; pages:1-17 ; date:10.2023
World journal of microbiology and biotechnology ; 39, Heft 10 (26.7.2023), 1-17, 10.2023
- Creator
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Ramires, Francesca Anna
Bavaro, Anna Rita
D’Antuono, Isabella
Linsalata, Vito
D’Amico, Leone
Baruzzi, Federico
Pinto, Loris
Tarantini, Annamaria
Garbetta, Antonella
Cardinali, Angela
Bleve, Gianluca
- Contributor
-
SpringerLink (Online service)
- DOI
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10.1007/s11274-023-03708-y
- URN
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urn:nbn:de:101:1-2023112914490487881797
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:23 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Ramires, Francesca Anna
- Bavaro, Anna Rita
- D’Antuono, Isabella
- Linsalata, Vito
- D’Amico, Leone
- Baruzzi, Federico
- Pinto, Loris
- Tarantini, Annamaria
- Garbetta, Antonella
- Cardinali, Angela
- Bleve, Gianluca
- SpringerLink (Online service)
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Submerged vinegar fermentation in small scale culture systems
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