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“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
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“.... The confirmation of the decrease of allergenicity will be carried out by immunoblotting and ELISA...”
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“... lactis ATCC 11454. The importance of nisin as an effective preservative is the fact that its spectrum...”
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“...Despite of the nutritional value, fish is one food with high chemistry instability and short shelf...”
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“..., proline and hydroxyproline. Collagen supplementation is highly recommended due to the decrease in its...”
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“...The high levels of reactive oxygen species can trigger an imbalance in redox status, which generate...”
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