Study and Effect of Agitation on Kojic Acid Production by Aspergillus oryzae in Liquid Fermentation.
- Published in:
- Processes, 2025, v. 13, n. 5, p. 1341, doi. 10.3390/pr13051341
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- Publication type:
- Article
Works matching AU Charles-Rodríguez, Ana Verónica
Results: 5
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Inhibición de bacterias patógenas por bacterias acidolácticas en quesos de cabra.
- Published in:
- Investigación y Ciencia de la Universidad Autónoma de Aguascalientes, 2020, n. 81, p. 24
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- Publication type:
- Article
3
Dietary Factors and Production Season Effect on the Properties of Goat Cheese.
- Published in:
- Dairy, 2024, v. 5, n. 3, p. 346, doi. 10.3390/dairy5030028
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- Publication type:
- Article
4
Characterization of Sargassum spp. from the Mexican Caribbean and Its Valorization through Fermentation Process.
- Published in:
- Processes, 2023, v. 11, n. 3, p. 685, doi. 10.3390/pr11030685
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- Publication type:
- Article
5
Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives.
- Published in:
- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/9936722
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- Publication type:
- Article