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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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Subjects:
“...Dynamics of phenotypic and functional features...”
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Article
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“... blood viscosity and to the decrease of the blood flow velocity. These conditions should facilitate the...”
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9
“..., S. cerevisiae strains S26 and S29 also reveal capacity to decrease volatile acidity of wines with an elevated...”
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“...-014/2008), e seguiu as normas propostas pelo “Guide for the Care and Use of Laboratory Animals...”
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Master thesis
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“...). Both additives showed a plasticizing effect, which led to a decrease in the Young’s and flexural moduli...”
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“... to decrease volatile acidity from spoiled wines, and on possible changes in the wine aroma during such...”
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19
“...3, a wildtype strain; Red Fruit, a wine commercial strain and a BY4741 strain. Cells at midexponential phase...”
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20
“... activity at low and mild temperatures, which makes them suitable for their use in several processes that...”
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