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journalStr:"Journal of food science and technology"
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PubPharm (19)
1
Soy yogurt using Lactobacillus plantarum 200655 and fructooligosaccharides : neuroprotective effects against oxidative stress
enthalten in:
Journal of food science and technology
| 2022
von
Choi, G.
|
Bock, H.
|
Lee, N.
| +1
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2
Soy yogurt using Lactobacillus plantarum 200655 and fructooligosaccharides: neuroprotective effects against oxidative stress
enthalten in:
Journal of food science and technology
| 2022
von
Choi, G.
|
Bock, H.
|
Lee, N.
| +1
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3
Soy yogurt using Lactobacillus plantarum 200655 and fructooligosaccharides: neuroprotective effects against oxidative stress
enthalten in:
Journal of food science and technology
| 2022
von
Choi, G.
|
Bock, H.
|
Lee, N.
| +1
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4
Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods
enthalten in:
Journal of food science and technology
| 2021
von
Kariyawasam, K.
|
Lee, N.
|
Paik, H.
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5
Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods
enthalten in:
Journal of food science and technology
| 2020
von
Kariyawasam, K.
|
Lee, N.
|
Paik, H.
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6
Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods
enthalten in:
Journal of food science and technology
| 2020
von
Kariyawasam, K.
|
Lee, N.
|
Paik, H.
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7
Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods
enthalten in:
Journal of food science and technology
| 2020
von
Kariyawasam, K.
|
Lee, N.
|
Paik, H.
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8
Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi
enthalten in:
Journal of food science and technology
| 2018
von
Jang, H.
|
Song, M.
|
Lee, N.
| +1
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9
Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi
enthalten in:
Journal of food science and technology
| 2018
von
Jang, H.
|
Song, M.
|
Lee, N.
| +1
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10
Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi
enthalten in:
Journal of food science and technology
| 2018
von
Jang, H.
|
Song, M.
|
Lee, N.
| +1
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Zeitschrift: Journal of food science and technology
Medienart
19
Aufsätze
13
E-Artikel
13
E-Ressourcen
6
Gedruckte Aufsätze
Zeitschriftentitel
Journal of food science and technology
Thema
8
Low-fat cheese
8
Mozzarella analysis
8
Mozzarella cheese
7
Antioxidant activity
5
Journal Article
4
Fermented dairy product
4
Functional effect
4
Heat-killed probiotic
4
Live probiotic
4
Probiotic carrier
4
Probiotics
4
Soy milk
4
Soy-mozzarella
4
Traditional fermented food
4
Ultrafiltration-fortified cheese
4
WPHs-fortified cheese
4
Whey protein hydrolysates
4
β-Galactosidase activity
3
Fructooligosaccharide
3
Neuroprotective effect
Alle anzeigen ...
weniger ...
Erscheinungszeitraum
7
2020-
12
2010-2019
Erscheinungsjahr(e)
Von:
Bis:
Sprache
19
Englisch
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