Brucellose acquise au laboratoire
- 作者I. Breton; C. Burucoa; B. Grignon; J.L. Fauchere; B. Becq Giraudon
- 卷第25卷
- 印刷ISSN0399-077X
- 文件大小334.39KB
- 发表时间1995
- DOI10.1016/s0399-077x(05)80745-0
Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentationZhou, Yongjing; Yang, Huirong; Zong, Xuyan; Cui, Chun; Mu, Lixia; Zhao, Haifeng · International Journal of Food Science & Technology · 2017
Peptide (Lys-Leu) and amino acids (Lys and Leu) supplementations improve physiological activity and fermentation performance of brewer's yeast during very high-gravity (VHG) wort fermentationYang, Huirong; Zong, Xuyan; Cui, Chun; Mu, Lixia; Zhao, Haifeng · Biotechnology and Applied Biochemistry · 2017
Pyridines in foodsMaga, Joseph A. · Journal of Agricultural and Food Chemistry · 1981
Metal complex formation by glyphosateGlass, Robert L. · Journal of Agricultural and Food Chemistry · 1984
Metal complexes of glyphosateSubramaniam, Vaseetha; Hoggard, Patrick E. · Journal of Agricultural and Food Chemistry · 1988
Immunoassays of Soy ProteinsBrandon, David L.; Friedman, Mendel · Journal of Agricultural and Food Chemistry · 2002
Thermal decomposition of lysineBreitbart, Dennis J.; Nawar, Wassef W. · Journal of Agricultural and Food Chemistry · 1979
Flavor artifactsBlock, Eric. · Journal of Agricultural and Food Chemistry · 1993
Volatile phenol determination in wineEtievant, Patrick X. · Journal of Agricultural and Food Chemistry · 1981
Book reviewsBirch, Gordon · Food Chemistry · 2013