विषय: fermentation
- The Antioxidant Potential of Fermented Foods
- Fungi and Fungal Metabolites for the Improvement of Human and Animal Life, Nutrition and Health 2.0
- Modern Technologies and Their Influence in Fermentation Quality
- Yeast Biotechnology 3.0
- Research on Characterization and Processing of Table Olives
- Microbial Secondary Metabolites and Biotechnology
विषय: thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
- The Antioxidant Potential of Fermented Foods
- Fungi and Fungal Metabolites for the Improvement of Human and Animal Life, Nutrition and Health 2.0
- Kinetoplastid Genomics and Beyond
- Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods
- Microbial Secondary Metabolites and Biotechnology
- Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes
लेखक: Benito, Santiago
लेखक: Heinemann, Ilka
समान संसाधन: Materials for Photobiology
- Special Issue in Honor of Dr. Michael Weber's 70th Birthday: Photodynamic Therapy: Rising Star in Pharmaceutical Applications
- Biomedical Photoacoustic Imaging and Sensing Using Affordable Resources
- Natural Products in Photodynamic Therapy
- Dyes and Pigments
- Chapter 8 Computational Modelling of the Steps Involved in Photodynamic Therapy
- Luminescence Nanomaterials and Applications
समान संसाधन: The Antioxidant Potential of Fermented Foods
- Fermented Beverages Revisited: From Terroir to Customized Functional Products
- Antioxidant Activity of Fermented Foods and Food Microorganisms
- Frontiers and New Trends in the Science of Fermented Food and Beverages
- Chemical and Technological Characterization of Dairy Products
- Safety and Microbiological Quality
- Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food