Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Laurent Dufossé
The Influence of pH, NaCl, and the Deacidifying Yeasts Debaryomyces Hansenii and Kluyveromyces Marxianus on the Production of Pigments by the Cheese-Ripening Bacteria Arthrobacter Arilaitensis
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Related publications
Asymmetric Bioreduction of Β-Ketoesters Derivatives by Kluyveromyces Marxianus: Influence of Molecular Structure on the Conversion and Enantiomeric Excess
Anais da Academia Brasileira de Ciencias
Multidisciplinary
Reuse of Polluting Agroindustrial Waste for Ethanol Production by Kluyveromyces Marxianus
Journal of Environmental Analysis and Progress
The Influence of the Wooden Equipment Employed for Cheese Manufacture on the Characteristics of a Traditional Stretched Cheese During Ripening
Food Microbiology
Microbiology
Food Science
The Role of Glycerol in Osmotolerance of the Yeast Debaryomyces Hansenii
Microbiology
Microbiology
Arthrobacter Bergerei Sp. Nov. And Arthrobacter Arilaitensis Sp. Nov., Novel Coryneform Species Isolated From the Surfaces of Cheeses
International Journal of Systematic and Evolutionary Microbiology
Evolution
Ecology
Systematics
Microbiology
Behavior
Medicine
Inhibition of Growth of Pellicle Forming Yeasts by a Killer Toxin Produced by a Debaryomyces Hansenii KYT-1.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Erratum to : Inhibition of Growth of Pellicle Forming Yeasts by a Killer Toxin Produced by a Debaryomyces Hansenii KYT-1
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Electron Microscopy of Ascus Formation in the Yeast Debaryomyces Hansenii
Journal of General Microbiology
Effect of Freezing Conditions on the Ripening Process and the Quality of Cheese
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
