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journalStr:"Journal of food science and technology"
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PubPharm (22)
1
Antioxidant potential and amino acid profile of ultrafiltration derived peptide fractions of spent hen meat protein hydrolysate
enthalten in:
Journal of food science and technology
| 2023
von
Kumar, D.
|
Tarafdar, A.
|
Dass, S.
| +2
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2
Antioxidant potential and amino acid profile of ultrafiltration derived peptide fractions of spent hen meat protein hydrolysate
enthalten in:
Journal of food science and technology
| 2022
von
Kumar, D.
|
Tarafdar, A.
|
Dass, S.
| +2
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3
Development of loop-mediated isothermal method and comparison with conventional PCR assay for rapid on spot identification of tissue of cattle origin
enthalten in:
Journal of food science and technology
| 2021
von
Kumari, S.
|
Kumar, R.
|
Mendiratta, S.
| +6
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4
Development of loop-mediated isothermal method and comparison with conventional PCR assay for rapid on spot identification of tissue of cattle origin
enthalten in:
Journal of food science and technology
| 2021
von
Kumari, S.
|
Kumar, R.
|
Mendiratta, S.
| +5
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5
Development of loop-mediated isothermal method and comparison with conventional PCR assay for rapid on spot identification of tissue of cattle origin
enthalten in:
Journal of food science and technology
| 2021
von
Kumari, S.
|
Kumar, R.
|
Mendiratta, S.
| +5
Wird geladen...
6
Development of loop-mediated isothermal method and comparison with conventional PCR assay for rapid on spot identification of tissue of cattle origin
enthalten in:
Journal of food science and technology
| 2021
von
Kumari, S.
|
Kumar, R.
|
Mendiratta, S.
| +5
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7
Effect of Indian brown seaweed Sargassum wightii as a functional ingredient on the phytochemical content and antioxidant activity of coffee beverage
enthalten in:
Journal of food science and technology
| 2019
von
Kumar, Y.
|
Tarafdar, A.
|
Kumar, D.
| +1
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8
Effect of Indian brown seaweed Sargassum wightii as a functional ingredient on the phytochemical content and antioxidant activity of coffee beverage
enthalten in:
Journal of food science and technology
| 2019
von
Kumar, Y.
|
Tarafdar, A.
|
Kumar, D.
| +1
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9
Effect of Indian brown seaweed Sargassum wightii as a functional ingredient on the phytochemical content and antioxidant activity of coffee beverage
enthalten in:
Journal of food science and technology
| 2019
von
Kumar, Y.
|
Tarafdar, A.
|
Kumar, D.
| +1
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10
Effect of Indian brown seaweed Sargassum wightii as a functional ingredient on the phytochemical content and antioxidant activity of coffee beverage
enthalten in:
Journal of food science and technology
| 2019
von
Kumar, Y.
|
Tarafdar, A.
|
Kumar, D.
| +1
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Zeitschrift: Journal of food science and technology
Medienart
22
Aufsätze
17
E-Artikel
17
E-Ressourcen
5
Gedruckte Aufsätze
Zeitschriftentitel
Journal of food science and technology
Thema
6
Journal Article
4
Adulteration
4
Antioxidant activity
4
Cattle
4
Coffee
4
Cytochrome-b gene
4
Infrared spectroscopy
4
Isoascorbic acid
4
Litchi
4
Loop-mediated isothermal amplification
4
Meat
4
Microwave-convective drying
4
Okra
4
PCR
4
PCR-RFLP
4
Rehydration ratio
4
Response surface
4
SYBR green I dye
4
Salicylic acid
4
Seaweed
Alle anzeigen ...
weniger ...
Erscheinungszeitraum
6
2020-
16
2010-2019
Erscheinungsjahr(e)
Von:
Bis:
Sprache
22
Englisch
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