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Thus, this study illustrates the complexity of variables (e.g., concentration, dose, form, heat and water treatment, phenotype of maca, part of plant used, pH conditions, route of administration) implicated in the eventual efficacy of a maca product
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Improved Production of Natural Food Preservative -poly-l-lysine Using a Novel Producer Bacillus Cereus

10.1002/iid3.112 [DOI] [PMC free article] [PubMed] [Google Scholar] 188.Sproston NR, Ashworth JJ

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Chen R, Peng X, Du W, Wu Y, Huang B, Xue L, et al
