by
Güler, Sevda, author.
Format:
El Yazması
Alıntı:
rate, antioxidant activity, coliform and lactic acid bacteria counts, and sensory analyses. While
by
Şirvanlıoğlu, Berna, author.
Format:
El Yazması
Alıntı:
Lactic acid.
by
Ağırbaşlı, Zeynep, author.
Format:
El Yazması
Alıntı:
Potential of lactic acid bacteria to produce functional fermented whey with putative
by
Esen, Berna, author.
Format:
El Yazması
Alıntı:
Lactic acid bacteria
by
Memon, Ayşe, author.
Format:
El Yazması
Alıntı:
bacteria, yeast and molds, lactic acid bacteria, Lactobacilli, Lactococci, total coliforms, and E.coli
by
Tekin, Burcu, author.
Format:
El Yazması
Alıntı:
lactic acid bacteria/ Tekin, Burcu, author.
by
Kamber, Aslıhan, author.
Format:
El Yazması
Alıntı:
Lactic acid -- Biotechnology
by
Elvan, Menşure, author.
Format:
El Yazması
Alıntı:
become dominant, causing disruption of oral health. Therefore, the effect of lactic acid bacteria on
by
Sözbilen, Gözde Seval, author.
Format:
El Yazması
Alıntı:
synergy in combination with refrigeration against lactic acid bacteria (LAB): test of findings in boza, a
by
Şatana, Elçin, author.
Format:
El Yazması
Alıntı:
mixed culture combination of lactic acid bacteria strains with equal volume. In cheese applications, 3x
by
Çakıroğlu, Mehtap, author.
Format:
El Yazması
Alıntı:
identified. Of these QTLs, one locus was identified for lactic acid and the other 24 loci were identified for
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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