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1 Ergebnisse
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Influence of Oat β-Glucan on the Survival and Proteolytic A..:
María Isabel Chávez de la Vega
;
Sergio Alatorre-Santamaría
;
Lorena Gómez-Ruiz
...
https://www.mdpi.com/2311-5637/7/4/210. , 2021
Link:
https://doi.org/10.3390/fermentation7040210
RT Journal T1
Influence of Oat β-Glucan on the Survival and Proteolytic Activity of Lactobacillus rhamnosus GG in Milk Fermentation: Optimization by Response Surface
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:8110c747b2a54bb08cf615badd7f6b12&Exemplar=1&LAN=DE A1 María Isabel Chávez de la Vega A1 Sergio Alatorre-Santamaría A1 Lorena Gómez-Ruiz A1 Mariano García-Garibay A1 Francisco Guzmán-Rodríguez A1 Luis Guillermo González-Olivares A1 Alma Elizabeth Cruz-Guerrero A1 Gabriela Mariana Rodríguez-Serrano PB MDPI AG YR 2021 K1 oat K1 β-glucan K1 Lactobacillus rhamnosus K1 proteolytic activity K1 optimization K1 Fermentation industries. Beverages. Alcohol K1 TP500-660 JF https://www.mdpi.com/2311-5637/7/4/210 LK http://dx.doi.org/https://doi.org/10.3390/fermentation7040210 DO https://doi.org/10.3390/fermentation7040210 SF ELIB - SuUB Bremen
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