2018

1. Improvement of Candida parapsilosis by genome shuffling for the efficient production of arabitol from L-arabinose
artykuł [AUT. KOR.] Monika Kordowska-Wiater, [AUT.] Urszula Lisiecka, [AUT.] Krzysztof Kostro. FOOD SCIENCE AND BIOTECHNOLOGY 2018 T. 27 s. 1395-1403, DOI: 10.1007/s10068-018-0369-2

2017

2. Effect of Lactobacillus acidophilus bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins
artykuł [AUT.] Anna Okoń, [AUT. KOR.] Joanna Stadnik, [AUT.] Zbigniew józef Dolatowski. FOOD SCIENCE AND BIOTECHNOLOGY 2017 T. 26 s. 633-641, DOI: 10.1007/s10068-017-0076-4

2016

3. Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms
artykuł [AUT.] Ewa Jabłońska-Ryś, [AUT.] Aneta Sławińska, [AUT.] Dominik Szwajgier. FOOD SCIENCE AND BIOTECHNOLOGY 2016 T. 25 Nr 2 s. 439-444, DOI: 10.1007/s10068-016-0060-4
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