6533b82cfe1ef96bd128f7b3
RESEARCH PRODUCT
Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing.
Antonio Garrido-fernándezFrancisco Rodríguez-gómezFrancisco Noé Arroyo-lópezAntonio López-lópezJoaquín Bautista-gallegosubject
Food HandlingSaccharomyces cerevisiaePopulationMolecular Sequence DataTriacylglycerol lipaseMicrobiologyFungal ProteinsOleaYeastsDNA Ribosomal SpacerFood scienceLipaseLipase activityeducationDNA FungalTable oliveseducation.field_of_studybiologyPichia membranifaciensfood and beveragesLipasebiology.organism_classificationYeastBiochemistryFruitFermentationbiology.proteinFermentationMolecular identificationBacteriaFood Sciencedescription
9 páginas, 4 figuras, 5 tablas.-- El Pdf del artículo es la copia de autor.
year | journal | country | edition | language |
---|---|---|---|---|
2010-08-01 | Food microbiology |