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Applied Food Biotechnology
سال:2020 - دوره:7 - شماره:3
Incorporation Of Lactobacillus Casei Into The Inner Phase Of The Water-In-Oil-In-Water (W1/O/W2) Emulsion Prepared With Β-Cyclodextrin And Bacterial Survival In A Model Gastric Environment
- صفحه:171-182
Optimization Of 2,6-Dimethoxy Benzoquinone Production Through Wheat Germ Fermentation By Saccharomyces Cerevisiae
- صفحه:161-169
Optimization Of The Enzymatic Hydrolysis Of Poultry Slaughterhouse Wastes Using Alcalase Enzyme For The Preparation Of Protein Hydrolysates
- صفحه:153-160
Optimizing Submerged Cultivation For The Production Of Red Pigments By Monascus Purpureus On Soybean Meals Using Response Surface Methodology
- صفحه:143-152
Partial Purification, Characterization And Investigation Of Inhibitory Effects Of Organic Compounds On Cinnamomum Verum Polyphenoloxidase Enzymes
- صفحه:183-193
Toxicity Assessment Of Lactococcus Lactis Io-1 Used In Coconut Beverages Against Artemia Salina Using Brine Shrimp Lethality Test
- صفحه:127-134
Viability Of Starter Bacteria And Anti-Oxidative Activity Of A Functional Yogurt Containing Silybum Marianum Seed Extract
- صفحه:135-142
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