In vitro Inhibition of Fungi Isolated from 'Pastilla' Papers by Organic Acids and Cinnamon

By Sebti F.   Tantaoui-Elaraki A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 4, 1994-08 ,pp. : 370-374

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Optimization of the Extraction of Cholesterol from Dehydrated Egg Yolk using Acetone

By Borges S.V.   Martucci E.T.   Muller C.O.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 8, 1996-08 ,pp. : 687-690

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In vitro antioxidant capacity from wort to beer

By Fantozzi P.   Montanari L.   Mancini F.   Gasbarrini A.   Addolorato G.   Simoncini M.   Nardini M.   Ghiselli A.   Scaccini C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 3, 1998-03 ,pp. : 221-227

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Research Note: Transfer of Natural and Artificially Inoculated Microorganisms from Orange Fruit to Fresh Juice during Extraction

By Pao S.   Davis C.L.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 2, 2001-03 ,pp. : 113-117

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Acid Tolerance of Lactobacillus plantarum from Kimchi

By Hong S-I.   Kim Y-J.   Pyun Y-R.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 3, 1999-05 ,pp. : 142-148

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