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pro vyhledávání: '"İşleyen, Nurdan Arslankoz"'
Bu çalışmada, turşu üretiminde kullanılabilecek starter kültürler geliştirmek amacı ile, seçilmiş endojen (yerel) Lactobacillus plantarum (MF513, MF377, MF213) ve L. plantarum MF513-Pediococcus ethanolidurans MF179 karışım suşları st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10075::7fb15d5dbf0fb542f81ae5b000a2461c
https://hdl.handle.net/20.500.12491/1774
https://hdl.handle.net/20.500.12491/1774
Akademický článek
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Autor:
Tokatlı, Mehmet1 mehmet.tokatli@gop.edu.tr, Elmacı, Simel Bağder2, İşleyen, Nurdan Arslankoz3, Özçelik, Filiz2
Publikováno v:
GIDA: The Journal of Food. 2019, Vol. 44 Issue 4, p742-757. 16p. 2 Diagrams, 3 Charts, 4 Graphs.
Autor:
Tokatlı, Mehmet1, Elmacı, Simel Bağder2, İşleyen, Nurdan Arslankoz3, Özçelik, Filiz2 fozcelik@ankara.edu.tr
Publikováno v:
GIDA: The Journal of Food. 2017, Vol. 42 Issue 6, p693-707. 15p. 4 Charts.
Publikováno v:
BioMed Research International, Vol 2015 (2015)
BioMed Research International
BioMed Research International
The suitable properties of potential probiotic lactic acid bacteria (LAB) strains (preselected among 153 strains on the basis of their potential technological properties) isolated from traditional Çubuk pickles were examinedin vitro. For this purpos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b3f9e4f26ea82345dcda4bd4508b641
https://aperta.ulakbim.gov.tr/record/80709
https://aperta.ulakbim.gov.tr/record/80709