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phenylacetic acid/patatja
Lidhja ruhet në kujtesën e fragmenteve
9 rezultatet
Antifungal and sprout regulatory bioactivities of phenylacetic acid, indole-3-acetic acid, and tyrosol isolated from the potato dry rot suppressive bacterium Enterobacter cloacae S11:T:07.
Vetëm përdoruesit e regjistruar mund të përkthejnë artikuj
Identifikohuni Regjistrohu
Enterobacter cloacae S11: T:07 (NRRL B-21050) is a promising biological control agent that has significantly reduced both fungal dry rot disease and sprouting in laboratory and pilot potato storages. The metabolites phenylacetic acid (PAA), indole-3-acetic acid (IAA), and tyrosol (TSL) were isolated
Isolation and identification of triglycerides and ester oligomers from partial degradation of potato suberin.
Vetëm përdoruesit e regjistruar mund të përkthejnë artikuj
Identifikohuni Regjistrohu
Suberized cell walls from wound-healing potato tubers ( Solanum tuberosum ) were depolymerized under mild conditions using methanolic potassium hydroxide in order to investigate the chemical linkages present in this protective plant biopolymer. Analysis of the resulting soluble oligomeric fragments
Relationship between the pathogenicity of the pine wood nematode, Bursaphelenchus xylophilus, and phenylacetic acid production.
Vetëm përdoruesit e regjistruar mund të përkthejnë artikuj
Identifikohuni Regjistrohu
Phenylacetic acid (PA), a toxin produced by three strains of bacteria accompanying the pine wood nematode, Bursaphelenchus xylophilus, was found to be formed in a culture of the nematode. An animal nutrient, nutrient broth (NB) medium, was more suitable for PA production of the accompanying bacteria
Aroma-active components of nonfat dry milk.
Vetëm përdoruesit e regjistruar mund të përkthejnë artikuj
Identifikohuni Regjistrohu
Application of aroma extract dilution analysis (AEDA) on the volatile components of low-, medium-, and high-heat-treated nonfat dry milks (NDM) revealed aroma-active compounds in the log(3) flavor dilution (log(3) FD) factor range of 1 to 6. The following compounds contributed the highest log(3) FD
Isolation and characterization of antifungal substances from Burkholderia sp. culture broth.
Vetëm përdoruesit e regjistruar mund të përkthejnë artikuj
Identifikohuni Regjistrohu
A new antagonistic Burkholderia strain, designated MP-1 and producing antifungal activities against various filamentous plant pathogenic fungi, was isolated from the rhizoshere in the Naju area. Cultural characteristic studies strongly suggested that this strain belongs to the genus Burkholderia.
First Report of Artichoke Bacterial Stem Rot Caused by Pectobacterium carotovorum subsp. carotovorum in China.
Vetëm përdoruesit e regjistruar mund të përkthejnë artikuj
Identifikohuni Regjistrohu
A new disease on globe artichoke (Cynara scolymus L.) was observed in the springs of 2008 and 2009 and during the spring and fall seasons of 2010 in commercial fields (nearly 1,000 ha) in Changde, Hunan Province, China. Characteristic symptoms were wilting and necrosis of the outermost leaves and
Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach.
Vetëm përdoruesit e regjistruar mund të përkthejnë artikuj
Identifikohuni Regjistrohu
Aroma extract dilution analysis of distillates prepared by solvent extraction and solvent-assisted flavor evaporation distillation from white Alba truffle (WAT; Tuber magnatum pico) and Burgundy truffle (BT; Tuber uncinatum) revealed 20 odor-active regions in the flavor dilution (FD) factor range of
Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying as well as by Rehydration of Dry Mushrooms.
Vetëm përdoruesit e regjistruar mund të përkthejnë artikuj
Identifikohuni Regjistrohu
Application of the aroma extract dilution analysis (AEDA) on an extract/distillate from raw shiitake mushrooms revealed 32 odorants among which 3-(methylthio)propanal (cooked potato), 1-octen-3-one and 1-octen-3-ol (both mushroom-like) showed the highest flavor dilution (FD) factors. An isotope
Volatile flavor components of stored nonfat dry milk.
Vetëm përdoruesit e regjistruar mund të përkthejnë artikuj
Identifikohuni Regjistrohu
Nonfat dry milk (NDM) is widely used both as an ingredient in other preparations and for direct consumption. Flavor quality of NDM is a critical parameter because it can directly impact final product quality. Flavors can be formed in NDM during subsequent storage. Identification of compounds
Baza e të dhënave më e plotë e bimëve medicinale e mbështetur nga shkenca
- Punon në 55 gjuhë
- Kurime bimore të mbështetura nga shkenca
- Njohja e bimëve nga imazhi
- Harta GPS interaktive - etiketoni bimët në vendndodhje (së shpejti)
- Lexoni botime shkencore në lidhje me kërkimin tuaj
- Kërkoni bimë medicinale nga efektet e tyre
- Organizoni interesat tuaja dhe qëndroni në azhurnim me kërkimet e lajmeve, provat klinike dhe patentat
Shkruani një simptomë ose një sëmundje dhe lexoni në lidhje me barërat që mund të ndihmojnë, shtypni një barishte dhe shikoni sëmundjet dhe simptomat që përdoren kundër.
* I gjithë informacioni bazohet në kërkimin shkencor të botuar
