<p>Lactic acid production of different fermented liquid diets on day 0, 21 and 42.</p
The effects of a 6-day storage period on changes in dry matter, crude ash, crude protein, true prote...
The effects of a 6-day storage period on changes in dry matter, crude ash, crude protein, true prote...
<p>Carbohydrate fermentation profiles of yeast species isolated on day 56 of sourdough backlopping.<...
Variation of pH (A), acid content (B) and viable lactic acid bacteria (C) along fermentation time fo...
<p>Intra-day variation in A) lactic acid, B) alanine, C) catechol, and D) paraxanthine.</p
Lactic acid is a powerful probiotic with many health benefits to humans, such as anti-aging, reducin...
The effects of a 6-day storage period on changes in pH, acid-binding capacity, level of organic acid...
The effects of a 6-day storage period on changes in pH, acid-binding capacity, level of organic acid...
<p>C18 fatty acids concentrations at different fermentation times (g/100 mL fermentation liquid).</p
Ingredient composition of the different experimental diets during the different fattening phases.</p
The common varieties of dates represent about 30% of national production. They are generally reserve...
Despite their negligible mass the microbial agents, starters and non starters, play a profound role ...
Despite their negligible mass the microbial agents, starters and non starters, play a profound role ...
Despite their negligible mass the microbial agents, starters and non starters, play a profound role ...
<p>Carbohydrate fermentation profiles of <i>Lactobacillus</i> species isolated on day 56 of sourdoug...
The effects of a 6-day storage period on changes in dry matter, crude ash, crude protein, true prote...
The effects of a 6-day storage period on changes in dry matter, crude ash, crude protein, true prote...
<p>Carbohydrate fermentation profiles of yeast species isolated on day 56 of sourdough backlopping.<...
Variation of pH (A), acid content (B) and viable lactic acid bacteria (C) along fermentation time fo...
<p>Intra-day variation in A) lactic acid, B) alanine, C) catechol, and D) paraxanthine.</p
Lactic acid is a powerful probiotic with many health benefits to humans, such as anti-aging, reducin...
The effects of a 6-day storage period on changes in pH, acid-binding capacity, level of organic acid...
The effects of a 6-day storage period on changes in pH, acid-binding capacity, level of organic acid...
<p>C18 fatty acids concentrations at different fermentation times (g/100 mL fermentation liquid).</p
Ingredient composition of the different experimental diets during the different fattening phases.</p
The common varieties of dates represent about 30% of national production. They are generally reserve...
Despite their negligible mass the microbial agents, starters and non starters, play a profound role ...
Despite their negligible mass the microbial agents, starters and non starters, play a profound role ...
Despite their negligible mass the microbial agents, starters and non starters, play a profound role ...
<p>Carbohydrate fermentation profiles of <i>Lactobacillus</i> species isolated on day 56 of sourdoug...
The effects of a 6-day storage period on changes in dry matter, crude ash, crude protein, true prote...
The effects of a 6-day storage period on changes in dry matter, crude ash, crude protein, true prote...
<p>Carbohydrate fermentation profiles of yeast species isolated on day 56 of sourdough backlopping.<...
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