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NTIS 바로가기Journal of microbiology and biotechnology, v.27 no.2, 2017년, pp.234 - 241
Silva-Beltran, Norma Patricia (Instituto Tecnologico de Sonora, Departamento de Biotecnologia y Ciencias Alimentarias) , Chaidez-Quiroz, Cristobal (Universidad de Sonora. Campus Cajeme. Departamento de Ciencias de la Salud, Ejido Providencia) , Lopez-Cuevas, Osvaldo (Universidad de Sonora. Campus Cajeme. Departamento de Ciencias de la Salud, Ejido Providencia) , Ruiz-Cruz, Saul (Instituto Tecnologico de Sonora, Departamento de Biotecnologia y Ciencias Alimentarias) , Lopez-Mata, Marco A. (Universidad de Sonora, Departamento de Investigacion y Posgrado en Alimentos) , Del-Toro-Sanchez, Carmen Lizette (Centro de Investigacion en Alimentacion y Desarrollo A.C. Unidad Cuauhtemoc) , Marquez-Rios, Enrique (Centro de Investigacion en Alimentacion y Desarrollo A.C. Unidad Cuauhtemoc) , Ornelas-Paz, Jose de Jesus (Laboratorio Nacional para la Investigacion en Inocuidad Alimentaria, Centro de Investigacion en Alimentacion y Desarrollo A.C. Unidad Culiacan)
Potato peels (PP) contain several bioactive compounds. These compounds are known to provide human health benefits, including antioxidant and antimicrobial properties. In addition, these compounds could have effects on human enteric viruses that have not yet been reported. The objective of the presen...
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