المؤلفون: Rathinamoorthy, R.^{Aff1, IDs10924023029418_cor1}, Bharathi, T. Sharmila, Snehaa, M., Swetha, C.

المصدر: Journal of Polymers and the Environment: formerly: `Journal of Environmental Polymer Degradation'. 31(12):5152-5165

المؤلفون: Mayuki Sasaki, Chisato Oba, Kentaro Nakamura, Hiroki Takeo, Hidemasa Toya, Keisuke Furuichi

المصدر: Frontiers in Nutrition, Vol 11 (2024)

مصطلحات موضوعية: oleamide, Penicillium camemberti, brain-derived neurotrophic factor, cognitive function, working memory, elderly people, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fnut.2024.1357920/full; https://doaj.org/toc/2296-861X

URL الوصول: https://doaj.org/article/9e0faf4c44aa4e14a15f3e0047ab15c4

المؤلفون: Bates, Marc^Aff4, Clark, Stephanie^Aff5

المساهمون: Clark, Stephanie, editor^Aff1, Drake, MaryAnne, editor^Aff2, Kaylegian, Kerry, editor^Aff3

المصدر: The Sensory Evaluation of Dairy Products. :545-570

المؤلفون: Gustavo Henrique Coelho Carvalho, Luis Gustavo de Almeida Marangon, Og Ferraz Martins, Ana Flavia Coelho Pacheco, Alline Artigiani Lima Tribst, Bruno Ricardo de Castro Leite Júnior

المصدر: Revista do Instituto de Latícinios Cândido Tostes, Vol 78, Iss 1, Pp 11-21 (2023)

مصطلحات موضوعية: queijo de cabra, penicillium camemberti, superfície de maturação, microbiota, proteólise., Dairy processing. Dairy products, SF250.5-275

وصف الملف: electronic resource

Relation: https://www.revistadoilct.com.br/rilct/article/view/927; https://doaj.org/toc/0100-3674; https://doaj.org/toc/2238-6416

URL الوصول: https://doaj.org/article/3aa667282419436593b0419c310ab5d5

المؤلفون: Yongshou Yang, Huijuan Jia, Chika Ando, Hisanori Kato, Thanutchaporn Kumrungsee, Norihisa Kato, Akiko Kimoto, Shinji Fukuda, Manabu Kuroda, Kyoichi Nishio, Shotaro Yamaguchi

المصدر: Fermentation, Vol 9, Iss 3, p 227 (2023)

مصطلحات موضوعية: Penicillium camemberti, lipase, 16S rRNA, prebiotics, Bifidobacterium, Lactobacillus, Fermentation industries. Beverages. Alcohol, TP500-660

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2311-5637/9/3/227; https://doaj.org/toc/2311-5637

URL الوصول: https://doaj.org/article/4a873361e30144eb8a2b53c05ced1b4f

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تسجيل الدخول للوصول الكامل.

المؤلفون: Martín, Juan F.^Aff5, Liras, Paloma^Aff6

المساهمون: Mérillon, Jean-Michel, Series editor^{Aff1, Aff3}, Ramawat, Kishan Gopal, Series editor^{Aff2, Aff4}

المصدر: Fungal Metabolites. :293-315

المؤلفون: I. L. Ostroukhova, G. M. Sviridenko, V. A. Mordvinova

المصدر: Food systems. 4:126-133

مصطلحات موضوعية: 0301 basic medicine, biology, Chemistry, 030106 microbiology, Organoleptic, Ripening, Geotrichum, medicine.disease_cause, biology.organism_classification, 03 medical and health sciences, 030104 developmental biology, Starter, Mold, Penicillium camemberti, Penicillium, medicine, Fermentation, Food science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ca2b826cb819a6ead65c8d399adfe16b
https://doi.org/10.21323/2618-9771-2020-4-2-126-133

لا يتم عرض هذه النتيجة على الضيوف.
تسجيل الدخول للوصول الكامل.

لا يتم عرض هذه النتيجة على الضيوف.
تسجيل الدخول للوصول الكامل.