by
Bulut Albayrak, Çisem.
Format:
El Yazması
Alıntı:
Lactic acid bacteria.
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
Büyükkileci, Ali Oğuz.
Format:
El Yazması
Alıntı:
L(+)lactic acid production from whey by lactobacillus casei NRRL B-441/ Büyükkileci, Ali Oğuz.
by
Polat, Zelal.
Format:
El Yazması
Alıntı:
L[+]-lactic acid purification from fermentation broth using ion exchange resins/ Polat, Zelal.
by
Baran, Ezgi.
Format:
El Yazması
Alıntı:
Lactic acid bacteria.
by
Bulut, Çisem.
Format:
El Yazması
Alıntı:
Isolation and molecular characterization of lactic acid bacteria from cheese/ Bulut, Çisem.
by
Soydemir, Elçin.
Format:
El Yazması
Alıntı:
, produce specific aroma compounds and lactic acid which impact the quality of the yoghurt. Imported
by
Çetin, Ali Emrah.
Format:
El Yazması
Alıntı:
Isolation And Molecular Characterization Of Lactic Acid Bacteria From Raw Milk/ Çetin, Ali Emrah.
by
Üstok, Fatma Işık.
Format:
El Yazması
Alıntı:
Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation
by
Çelik, Elif Sinem.
Format:
El Yazması
Alıntı:
Determination of aroma compounds and exopolysaccharides formation by lactic acid bacteri isolated
by
Orşahin, Hande.
Format:
El Yazması
Alıntı:
. In addition, the lactic acid bacteria flora of cheese samples was identified using genotyping method
by
Polat, Nüket, author.
Format:
El Yazması
Alıntı:
the XOS formed was used as a carbon source by both species. The short chain fatty acid and lactic and
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