Πλοήγηση ανά Θέμα "Ripening"
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Distribution and stability of aflatoxin M1 during processing, ripening and storage of Telemes cheese
(2001)Telemes cheeses were produced using milk that was artificially-contaminated with aflatoxin M1 at the levels of 0.050 and 0.100 μg/l. The cheeses produced in the two cheese-making trials were allowed to ripen for 2 months ... -
Proteomics in the fruit tree science arena: New insights into fruit defense, development, and ripening
(2013)Fruit tree crops are agricultural commodities of high economic importance, while fruits also represent one of the most vital components of the human diet. Therefore, a great effort has been made to understand the molecular ...