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1
“... FB (0.5 mM). Strain F11 was unable to degrade 1,2-DFB and this compound inhibited the degradation of FB. These results...”
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2
“... the D-value. Following this was the SS and, lastly, the pH value. A linear decrease in D-value was...”
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3
“... to decrease volatile acidity from spoiled wines, and on possible changes in the wine aroma during such...”
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“... activity at low and mild temperatures, which makes them suitable for their use in several processes that...”
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8
Subjects:
“...Dynamics of phenotypic and functional features...”
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9
“..., strain F11 concomitantly removed each target antibiotic but a decrease on the biodegradability of FQs was...”
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10
11
“.... In other hand, several industrial processes contributes to increase the vanadium concentration in the...”
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12
“...The main goal of this study was to isolate and characterize wine yeasts with ability to reduce...”
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15
“...). Both additives showed a plasticizing effect, which led to a decrease in the Young’s and flexural moduli...”
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17
18
“... rocks and to determine the processes that control the observed rock strength. BIF samples from...”
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