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Research Progress on Development and Utilization of Functional Microorganisms from Kombucha.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 11, p. 388, doi. 10.13386/j.issn1002-0306.2023070153
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- Article
Occurrence and risk‐related features of Bacillus cereus in fluid milk.
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- International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 370, doi. 10.1111/1471-0307.13054
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- Article
The Role of Interfacial Coherency in the Kinetics of Austenite to Ferrite Transformation in Fe-C-M Alloys: A Phase Field Study.
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- Metallurgical & Materials Transactions. Part A, 2023, v. 54, n. 4, p. 1055, doi. 10.1007/s11661-023-06968-3
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- Article
Microbial biodiversity of raw milk collected from Yangzhou and the heterogeneous biofilm‐forming ability of Pseudomonas.
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- International Journal of Dairy Technology, 2023, v. 76, n. 1, p. 51, doi. 10.1111/1471-0307.12905
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- Article
Biofilm formation, antibiotic resistance, and genome sequencing of a unique isolate Salmonella Typhimurium M3.
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- Quality Assurance & Safety of Crops & Foods, 2023, v. 15, n. 1, p. 114, doi. 10.15586/qas.v15i1.1225
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- Article
Metagenomic analysis reveals microbial community and functional capacity in Kombucha.
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- Quality Assurance & Safety of Crops & Foods, 2022, v. 14, n. 3, p. 1, doi. 10.15586/qas.v14i3.1102
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- Article
Antimicrobial potential of kombucha against foodborne pathogens: a review.
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- Quality Assurance & Safety of Crops & Foods, 2021, v. 13, n. 3, p. 53, doi. 10.15586/qas.v13i3.920
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- Article