𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents

✍ Scribed by Prathapkumar Halady Shetty; Lene Jespersen

Book ID
116916334
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
191 KB
Volume
17
Category
Article
ISSN
0924-2244

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Advances in Fermented Foods and Beverage
Advances in Fermented Foods and Beverages || Lactic acid bacteria as antifungal agents
✍ Bianchini, A. πŸ“‚ Article πŸ“… 2015 πŸ› Elsevier 🌐 English βš– 669 KB

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of ferment