https://www.selleckchem.com/ALK.html
Based on the overall results, K. marxianus was characterised by the highest spoilage potential. The study revealed the differences between the yeast species in fermentative and spoilage activities, and clarified the role of yeast metabolites for off-flavour formation and quality defects in skyr during cold storage.A 1D global twin-screw extrusion model, implemented in numerical software, Ludovic®, was applied to predict extrusion variables and, therefore, to design various starchy products with targeted structure and properties. An experimental data
Beğen
Yorum Yap
Paylaş
