Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1475-2859
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries ; volume:14 ; number:1 ; day:7 ; month:5 ; year:2015 ; pages:1-10 ; date:12.2015
Microbial cell factories ; 14, Heft 1 (7.5.2015), 1-10, 12.2015
- Urheber
-
Curiel, José Antonio
Pinto, Daniela
Marzani, Barbara
Filannino, Pasquale
Farris, Giovanni Antonio
Gobbetti, Marco
Rizzello, Carlo Giuseppe
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1186/s12934-015-0250-4
- URN
-
urn:nbn:de:101:1-2021082921330213674741
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:25 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Curiel, José Antonio
- Pinto, Daniela
- Marzani, Barbara
- Filannino, Pasquale
- Farris, Giovanni Antonio
- Gobbetti, Marco
- Rizzello, Carlo Giuseppe
- SpringerLink (Online service)
Ähnliche Objekte (12)
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp
Characterization of phyllosphere endophytic lactic acid bacteria reveals a potential novel route to enhance silage fermentation quality
Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages– a statistically based fermentation
Effects of lactic acid bacteria and cellulase additives on the fermentation quality, antioxidant activity, and metabolic profile of oat silage
Lactic acid fermentation for the production of pyranoanthocyanins as food colorants
Novel lactic acid bacteria strains as inoculants on alfalfa silage fermentation
Cellulase–lactic acid bacteria synergy action regulates silage fermentation of woody plant
Lactic acid fermentation of Arthrospira platensis (spirulina) biomass for probiotic-based products
New efficient meta-fermentation process for lactic acid production from municipal solid waste
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Mutagenicity, cytotoxic and antioxidant activities of Ricinus communis different parts
Lactic acid separation and recovery from fermentation broth by ion-exchange resin: A review
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp
Characterization of phyllosphere endophytic lactic acid bacteria reveals a potential novel route to enhance silage fermentation quality
Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages– a statistically based fermentation
Effects of lactic acid bacteria and cellulase additives on the fermentation quality, antioxidant activity, and metabolic profile of oat silage
Lactic acid fermentation for the production of pyranoanthocyanins as food colorants
Novel lactic acid bacteria strains as inoculants on alfalfa silage fermentation
Cellulase–lactic acid bacteria synergy action regulates silage fermentation of woody plant
Lactic acid fermentation of Arthrospira platensis (spirulina) biomass for probiotic-based products
New efficient meta-fermentation process for lactic acid production from municipal solid waste
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Mutagenicity, cytotoxic and antioxidant activities of Ricinus communis different parts
Lactic acid separation and recovery from fermentation broth by ion-exchange resin: A review
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp
Characterization of phyllosphere endophytic lactic acid bacteria reveals a potential novel route to enhance silage fermentation quality
Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages– a statistically based fermentation
Effects of lactic acid bacteria and cellulase additives on the fermentation quality, antioxidant activity, and metabolic profile of oat silage
Lactic acid fermentation for the production of pyranoanthocyanins as food colorants
Novel lactic acid bacteria strains as inoculants on alfalfa silage fermentation
Cellulase–lactic acid bacteria synergy action regulates silage fermentation of woody plant
Lactic acid fermentation of Arthrospira platensis (spirulina) biomass for probiotic-based products
New efficient meta-fermentation process for lactic acid production from municipal solid waste
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Mutagenicity, cytotoxic and antioxidant activities of Ricinus communis different parts