Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Adithya Jairam, Viswanath Kalyan"'
Autor:
Chakravarthy Muninathan, Srisowmeya Guruchandran, Adithya Jairam Viswanath Kalyan, Nandhini Devi Ganesan
Publikováno v:
International Journal of Food Science & Technology. 57:27-34
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40756b3d7245a189cc527450aafeb4f9
https://doi.org/10.1111/ijfs.15334
https://doi.org/10.1111/ijfs.15334
Autor:
Chakravarthy, Muninathan, Megavarshini, Poompozhilan, Srisowmeya, Guruchandran, Adithya Jairam, Viswanath Kalyan, Nandhini Devi, Ganesan
Publikováno v:
Preparative biochemistrybiotechnology. 52(8)
Probiotics are recognized as essential components to improve health and regulate immune functions. Despite several probiotic formulations, the anticipation for non-fermented probiotic foods is noticeable. The objective of the study was to investigate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5a744aa1dddb136cf593d5daf2ffa0f1
https://pubmed.ncbi.nlm.nih.gov/34873974
https://pubmed.ncbi.nlm.nih.gov/34873974
Autor:
Chakravarthy Muninathan, Megavarshini Poompozhilan, Srisowmeya Guruchandran, Adithya Jairam Viswanath Kalyan, Nandhini Devi Ganesan
Probiotics are recognized as essential components to improve health and regulate immune functions. Despite several probiotic formulations, the anticipation for non-fermented probiotic foods is noticeable. The objective of the study was to investigate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edf3aedc59c91f9bde89783ae1bf5188
Autor:
Muninathan, Chakravarthy, Poompozhilan, Megavarshini, Guruchandran, Srisowmeya, Viswanath Kalyan, Adithya Jairam, Ganesan, Nandhini Devi
Publikováno v:
Preparative Biochemistry & Biotechnology; 2022, Vol. 52 Issue 8, p903-912, 10p
Autor:
Muninathan, Chakravarthy, Guruchandran, Srisowmeya, Viswanath Kalyan, Adithya Jairam, Ganesan, Nandhini Devi
Publikováno v:
International Journal of Food Science & Technology; Jan2022, Vol. 57 Issue 1, p27-34, 8p
Publikováno v:
International Journal of Food Science & Technology; Jan2022, Vol. 57 Issue 1, pi-iv, 1p