Impact of solid state fermentation by Trichoderma spp. on phenolic content, antioxidant and antibacterial activities of curry leaf powder (Englisch)
- Neue Suche nach: Salah, Hala A.
- Neue Suche nach: Bassuiny, Roqaya I.
- Neue Suche nach: El-Khonezy, Mohamed I.
- Neue Suche nach: Fahmy, Afaf S.
- Neue Suche nach: Mohamed, Saleh A.
- Neue Suche nach: Salah, Hala A.
- Neue Suche nach: Bassuiny, Roqaya I.
- Neue Suche nach: El-Khonezy, Mohamed I.
- Neue Suche nach: Fahmy, Afaf S.
- Neue Suche nach: Mohamed, Saleh A.
In:
Journal of Food Measurement and Characterization
;
13
, 2
;
1333-1340
;
2019
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Impact of solid state fermentation by Trichoderma spp. on phenolic content, antioxidant and antibacterial activities of curry leaf powder
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Beteiligte:Salah, Hala A. ( Autor:in ) / Bassuiny, Roqaya I. ( Autor:in ) / El-Khonezy, Mohamed I. ( Autor:in ) / Fahmy, Afaf S. ( Autor:in ) / Mohamed, Saleh A. ( Autor:in )
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Erschienen in:Journal of Food Measurement and Characterization ; 13, 2 ; 1333-1340
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Verlag:
- Neue Suche nach: Springer US
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Erscheinungsort:New York
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Erscheinungsdatum:29.01.2019
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Format / Umfang:8 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 13, Ausgabe 2
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