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Revista Latinoamericana De Microbiologia|April 1, 1996

Diacetyl formation by lactic bacteriaM L Escamilla-Hurtado, A Tomasini-Campocosio, S Valdés-Martínez, et al.

Journal of Food Science|July 16, 2010

Astaxanthin extraction from shrimp wastes and its stability in 2 model systemsM E Franco-Zavaleta, R Jiménez-Pichardo, A Tomasini-Campocosio, et al.

Bioresource Technology|December 25, 2003

Influence of environmental and nutritional factors in the production of astaxanthin from Haematococcus pluvialisA R Domínguez-Bocanegra, I Guerrero Legarreta, F Martinez Jeronimo, et al.

International Journal of Food Microbiology|August 2, 2005

Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based culturesM L Escamilla-Hurtado, S E Valdés-Martínez, J Soriano-Santos, et al.

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Showing results (1-10 of 4) with videos related to

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Pageof 1

Revista Latinoamericana De Microbiologia|April 1, 1996

Diacetyl formation by lactic bacteriaM L Escamilla-Hurtado, A Tomasini-Campocosio, S Valdés-Martínez, et al.

Journal of Food Science|July 16, 2010

Astaxanthin extraction from shrimp wastes and its stability in 2 model systemsM E Franco-Zavaleta, R Jiménez-Pichardo, A Tomasini-Campocosio, et al.

Bioresource Technology|December 25, 2003

Influence of environmental and nutritional factors in the production of astaxanthin from Haematococcus pluvialisA R Domínguez-Bocanegra, I Guerrero Legarreta, F Martinez Jeronimo, et al.

International Journal of Food Microbiology|August 2, 2005

Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based culturesM L Escamilla-Hurtado, S E Valdés-Martínez, J Soriano-Santos, et al.

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