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Applied Food Biotechnology
سال:2022 - دوره:9 - شماره:3
Comparison Of Microbial Loads And Bioactive Compounds Of The Grape Juice Samples Treated By Ultrasonication And Thermal Pasteurization
- صفحه:217-225
Effects Of Copigmentation On The Stability Of Phycocyanin Pigments Extracted From Spirulina Platensis Using Spray Dryer
- صفحه:227-237
Effects Of Spirulina Platensis Addition On Growth Of Lactobacillus Plantarum Dad 13 And Streptococcus Thermophilus Dad 11 In Fermented Milk And Physicochemical Characteristics Of The Product
- صفحه:205-216
Effects Of Sucrose, Skim Milk And Yeast Powder On Survival Of Lactobacillus Rhamnosus Gg Encapsulated With Alginate During Oneweek Storage At Room Conditions
- صفحه:251-259
Purification And Characterization Of Carrageenan Extracted From Persian Gulf Laurencia Snyderiae Red Algae
- صفحه:239-249
Relationships Between The Salivary Microbial Composition And Gastrointestinal Diseases
- صفحه:195-204
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