[ Publicado en: Arab Universities Journal of Agricultural Sciences ]
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Resultados 1-2 de 2
Production of flavoring compounds through genetically engineered Saccharomyces cerevisiae and their evaluation as antioxidant and antimicrobial
Aly, S.E. | Abo-Serih, N.National Research Center, Cairo (Egypt). Toxicology and Food Contaminants Dept. | El-Massry, K.F.
Egyptian Documentation and Information Centre for Agriculture - Egypt
nfluence of biofertilization on total phenolic compounds and antioxidative activity of potato tubers, Solanum tuberosum L.
2000
El-Morsi, E.A. | Abdel-Naem, G.F. | Shaker, E.S. | Ghazy, M.A. (Minia Univ. (Egypt). Faculty of Agriculture)
Egyptian Documentation and Information Centre for Agriculture - Egypt
