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Influence of different culture conditions on exopolysaccharide production by indigenous lactic acid bacteria isolated from pickles.
- Published in:
- Archives of Microbiology, 2020, v. 202, n. 4, p. 875, doi. 10.1007/s00203-019-01799-6
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- Article
SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 4, p. 742, doi. 10.15237/gida.GD19081
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- Article
Ionic liquid pretreatment of yellow pine followed by enzymatic hydrolysis and fermentation.
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- Biotechnology Progress, 2018, v. 34, n. 5, p. 1242, doi. 10.1002/btpr.2661
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- Article
TECHNOLOGICAL PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONAL PICKLES.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 693, doi. 10.15237/gida.GD17097
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- Article
Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields.
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- Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 2, p. 99, doi. 10.1515/pjfns-2015-0041
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- Article
In Vitro Properties of Potential Probiotic Indigenous Lactic Acid Bacteria Originating from Traditional Pickles.
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- BioMed Research International, 2015, v. 2015, p. 1, doi. 10.1155/2015/315819
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- Article
Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey.
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- Folia Microbiologica, 2015, v. 60, n. 3, p. 241, doi. 10.1007/s12223-014-0363-x
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- Article
Effectiveness of chitosan against wine-related microorganisms.
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- Antonie van Leeuwenhoek, 2015, v. 107, n. 3, p. 675, doi. 10.1007/s10482-014-0362-6
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- Article
Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey.
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- Antonie van Leeuwenhoek, 2014, v. 105, n. 5, p. 835, doi. 10.1007/s10482-014-0138-z
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- Article