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Applied Food Biotechnology
سال:2015 - دوره:2 - شماره:4
Effects Of Salicylic Acid On Carotenoids And Antioxidant Activity Of Saffron (Crocus Sativus L.)
- صفحه:33-37
Inhibition Effect Of Lactic Acid Bacteria Against Food Born Pathogen, Listeria Monocytogenes
- صفحه:11-19
Kinetics Of Β-Galactosidase Production By Lactobacillus Bulgaricus During Ph Controlled Batch Fermentation In Three Commercial Bulk Starter Media
- صفحه:39-47
Microencapsulation And Fermentation Of Lactobacillus Acidophilus La-5 And Bifidobacterium Bb-12
- صفحه:27-32
Numerical Analysis Of The Reaction-Diffusion Equation For Soluble Starch And Dextrin As Substrates Of Immobilized Amyloglucosidase In A Porous Support By Using Least Square Method
- صفحه:49-55
Optimization Of Monacolin Production In A Controlled System
- صفحه:21-26
Principles Of Glycerol-Based Polyhydroxyalkanoate Production
- صفحه:3-10
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