نمایش نتایج جستجو برای
نام مجله: European Food Research and Technology
موارد یافت شده: 5
1 - Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches (چکیده)2 - Diterpenes in espresso coffee: impact of preparation parameters (چکیده)
3 - Identification, typing and functional characterization of dominantl actic acid bacteria strains from Iranian traditional yoghurt (چکیده)
4 - Changes in composition and essential oil yield of Ocimum ciliatum at different phenological stages (چکیده)
5 - Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes (چکیده)
