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Applied Food Biotechnology
سال:2016 - دوره:3 - شماره:3
Development Of Antioxidant Activity During Milk Fermentation By Wild Isolates Of Lactobacillus Helveticus
- صفحه:178-187
Effect Of Fatty Acids On Hydrophobicity Of The Cell Membrane Of Lactobacillus Species
- صفحه:194-200
Elimination Of Pathogen Escherichia Coli O157:H7 In Ground Beef By A Newly Isolated Strain Of Lactobacillus Acidophilus During Storage At 5°C
- صفحه:170-176
Growth Optimization Of Lactobacillus Plantarum T5jq301796.1, An Iranian Indigenous Probiotic In Lab Scale Fermenter
- صفحه:188-193
Nanoemulsions: Preparation, Structure, Functional Properties And Their Antimicrobial Effects
- صفحه:138-149
Potential Health Effects Of Enzymatic Protein Hydrolysates From Chlorella Vulgaris
- صفحه:160-169
Screening For Genetically Modified Maize In Raw And Processed Foods Sold Commercially In Southern Nigeria Border States
- صفحه:150-158
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