Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolec...Lasīt vairāk
Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolec...Lasīt vairāk
Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals...Lasīt vairāk
Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals...Lasīt vairāk
(Izdošanas datums: 14-Feb-2019, PDF+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781351615105)
With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, transcriptomic, proteomic and metabolomic studies can...Lasīt vairāk
(Izdošanas datums: 14-Feb-2019, EPUB+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781351615099)
With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, transcriptomic, proteomic and metabolomic studies can...Lasīt vairāk
(Izdošanas datums: 03-Feb-2017, EPUB+DRM, Izdevniecība: Taylor & Francis Inc, ISBN-13: 9781315353302)
Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the produc...Lasīt vairāk
(Izdošanas datums: 03-Feb-2017, PDF+DRM, Izdevniecība: Taylor & Francis Inc, ISBN-13: 9781498726931)
Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the produc...Lasīt vairāk
