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Profile of aroma-related volatile compounds isolated from probiotic dry-fermented sausages produced with free or immobilized L. casei using SPME GC/MS analysis
British Library Conference Proceedings | 2013| -
Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening
British Library Online Contents | 2016| -
Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages
British Library Online Contents | 2015| -
The Effect of Local Application of Mitomycin-C on the Development of Capsule Around Silicone Implants in the Breast: An Experimental Study in Mice
British Library Online Contents | 2001| -
Low temperature brewing using cells immobilized on brewer's spent grains
British Library Online Contents | 2007| -
pH EFFECT ON LACTOSE UPTAKE RATE BY KEFIR CELLS IMMOBILIZED ON GLUTEN PELLETS, USING ^1^4C-LABELLED LACTOSE DURING WHEY FERMENTATION
British Library Online Contents | 2012| -
pH EFFECT ON LACTOSE UPTAKE RATE BY KEFIR CELLS IMMOBILIZED ON GLUTEN PELLETS, USING ^1^4C-LABELLED LACTOSE DURING WHEY FERMENTATION
British Library Conference Proceedings | 2012| -
Volatiles Formation from Grape Must Fermentation Using a Cryophilic and Thermotolerant Yeast
British Library Online Contents | 2012| -
Study of whey fermentation by kefir immobilized on low cost supports using 14C-labelled lactose
British Library Online Contents | 2013| -
Apple pieces as immobilization support of various microorganisms
British Library Conference Proceedings | 2006| -
Apple pieces as immobilization support of various microorganisms
British Library Online Contents | 2006| -
Evaluation of Lactobacillus casei ATCC 393 protective effect against spoilage of probiotic dry-fermented sausages
British Library Online Contents | 2014|
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