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Applied Food Biotechnology
سال:2017 - دوره:4 - شماره:1
Characterization Of Lactobacillus Plantarum As A Potential Probiotic In Vitro And Use Of A Dairy Product (Yogurt) As Food Carrier
- صفحه:11-18
Enrichment Of Probiotic Yogurt With Broccoli Sprout Extract And Its Effect On Helicobacter Pylori
- صفحه:53-57
Identification And Quantification Of Key Volatile Flavor Compounds Employing Different Adjunct Starter Cultures In Reducedfat Cheddar Cheeses By Using Gc And Gc-Ms
- صفحه:43-52
Lactic Acid Production With In Situ Extraction In Membrane Bioreactor
- صفحه:27-34
Microbial Protein Production From Candida Tropicalis Atcc13803 In A Submerged Batch Fermentation Process
- صفحه:35-42
Phytoconstituents, Pharmacological Properties And Biotechnological Approaches For Conservation Of The Antidiabetic Functional Food Medicinal Plant Salacia: A Review Note
- صفحه:1-10
Production And Characterization Of Glucoamylase By Aspergillus Niger
- صفحه:19-26
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