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by
Atılgan, Mehmet Reşat, author.
Format:
El Yazması
Alıntı:
opaque white grape juices. The number of spoilage yeast, lactic acid bacteria and E.coli K-12 (ATCC 25253
by
Kaya, Zehra.
Format:
El Yazması
Alıntı:
juice. However, highest reduction was observed in yeast and lactic acid bacteria count as 1.70±0.028 log
by
Ercan, Duygu.
Format:
El Yazması
Alıntı:
quality characteristics were examined during production and ripening periods. The natural lactic acid
by
Soydemir, Elçin.
Format:
El Yazması
Alıntı:
, produce specific aroma compounds and lactic acid which impact the quality of the yoghurt. Imported
by
Erkuş, Oylum.
Format:
El Yazması
Alıntı:
lactic acid bacteria diversity of Anatolia. With this perspective, the aim of our study was the isolation
by
Yener, Fatih Yalçın Güneş.
Format:
El Yazması
Alıntı:
lactoperoxidase or lactic acid bacteria incorporated into alginate films. The results obtained in the study showed
by
Okuklu, Burcu, author.
Format:
El Yazması
Alıntı:
. The largest group of probiotic bacteria in the intestine is lactic acid bacteria, found in yoghurt
by
Gündüz, Meltem.
Format:
El Yazması
Alıntı:
substrate for lactic acid bacteria and can be used for L(+) lactic acid fermentations. This study focuses on
by
Altıok, Duygu.
Format:
El Yazması
Alıntı:
in the lactic acid production.The aim of this study was to develop a kinetic model for lactic acid
21 sonuç bulundu
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