机译:制冷储存过程中乳酸杆菌ATCC 8014的合作苹果汁的生产与评价
Department of Chemical Engineering Science and Research Branch Islamic Azad University Tehran Iran;
Research Department of Food Technology Faculty of Food and Nutrition Sciences National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences P.O.Box:19395-4741 Tehran Iran;
Research Department of Food Technology Faculty of Food and Nutrition Sciences National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences P.O.Box:19395-4741 Tehran Iran;
apple juice; functional food; prebiotic; probiotic; simulated gastro-intestinal conditions; viability;
机译:制冷储存过程中乳酸杆菌ATCC 8014的合作苹果汁的生产与评价
机译:微生物活力,物理化学性质和菠萝汁的感官评价富含乳酸杆菌,乳杆菌菌丝酸乳杆菌,乳酸杆菌和菊粉在冷藏储存期间
机译:冷藏储藏对菊苣和低聚果糖添加或未添加的发酵西瓜汁中植物乳杆菌理化特性和活力的影响
机译:包囊和游离分离的乳酸杆菌,植物乳杆菌ATCC 8014对玉米青贮饲料发酵,有氧稳定性的影响
机译:分批和连续培养的植物乳杆菌BF001的生长和抑菌素F的生产。
机译:勘误表:HunaefiD.等。作为模型研究植物乳杆菌ATCC 8014和嗜酸乳杆菌NCFM发酵对选定的Orthosiphon aristatus(Java茶)体外新芽培养物抗氧化特性的影响。抗氧化剂201214–32
机译:在实验室和长凳水平水解牛血浆中乳酸杆菌8014对培养基的生长动力学及其在肉类产品中的起始培养物中的培养基中的培养基