Structural analysis of the α-D-glucan produced by the sourdough isolate Lactobacillus brevis E25

Creative Commons License

Dertli E., Colquhoun I. J., Côté G. L., Le Gall G., Narbad A.

Food Chemistry, cilt.242, ss.45-52, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 242
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.foodchem.2017.09.017
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.45-52
  • Anahtar Kelimeler: Lactobacillus brevis, Exopolysaccharides, alpha-D-Glucan, NMR analysis, LACTIC-ACID BACTERIA, GAS-LIQUID-CHROMATOGRAPHY, UNUSUAL DEXTRANS, MASS-SPECTROMETRY, GLUCANSUCRASE, METHYLATION, ENZYMES, EXOPOLYSACCHARIDES, MECHANISM, STRAINS
  • Yıldız Teknik Üniversitesi Adresli: Evet