A team of Syracuse University researchers have published a study exploring how genomic diversity of acetic acid bacteria can alter properties of sourdough. Pictured are sourdough starters grown up ...
The area-specific emission rates of formic acid and acetic acid from heritage objects made of wood and paper were quantified for normal indoor room conditions (23 °C, 50% RH) as well as for cooler (10 ...
IT was considered of interest to study the effect of plant-growth substances on the production of penicillin by the mould P. notatum. Several experiments have been carried out using indole-3-acetic ...
Researchers explore how acetic acid bacteria shapes emergent properties of sourdough, with implications across complex microbial systems. When millions of people went into lockdown during the pandemic ...
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