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decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 74 para a busca '(( decrease l decrease the decrease ) OR ( decrease strain decrease food AND ))~', tempo de busca: 0,78s Refinar Resultados
1
Publicado em 2005
“... expressing both the LAC4 (coding for b-galactosidase) and LAC12 (lactose permease) genes of Kluyveromyces...”
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Artigo
3
Publicado em 2015
“... decrease varied according to the strain and amount of each EO in combination. Likewise, the EOs applied...”
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Dissertação
5
Publicado em 2023
“...Abstract: Considering the importance of rice (Oryza sativa L.) for global food and its significant...”
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Artigo
7
Publicado em 2012
“... gastrointestinal microbiota, and which are commonly used in the food industry. Some lactobacilli are considered...”
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Artigo
10
Publicado em 2016
“...The cashew (Anacardium occidentale L.) is a tropical, popular and well accepted fruit, due its...”
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Dissertação
11
Publicado em 2014
“... antioxidant, antitumor and anti-inflammatory properties. Objective: This study aimed to evaluate the effects...”
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Dissertação
15
Publicado em 2018
“..., alcoholic-fermentation temperature and bacterial strain contribute to the success or failure of MLF...”
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Artigo
16
Publicado em 2017
“...-fermentation temperature and bacterial strain contribute to the success or failure of MLF. Temperatures below...”
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Artigo
18
Publicado em 2018
“... responsible for food spoilage, maintaining food properties. The quick and specific detection of pathogenic...”
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19
Publicado em 2015
“... on to evaluate the interactions between the L. lactis subsp. lactis GLc05 and the autochthonous microbiota...”
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Artigo
20
Publicado em 2019
“... present important technological characteristics for the food industry and that their application is viable...”
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Dissertação
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