Microbial Fermentation as a Tool to Improve the Antioxidant and Functional Value of Milk Products. [PDF]
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Comparative genomic analysis of Lacticaseibacillus paracasei SMN-LBK from koumiss. [PDF]
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<i>Lacticaseibacillus paracasei</i> subsp. <i>paracasei</i> 2LB: Identification of Genes to Assess the Safety and Probiotic Potential of the Strain. [PDF]
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Selection of lactic acid bacteria and yeast for koumiss starter and its impact on quality of koumiss
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Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement. [PDF]
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Thyroid doses estimated for a cohort of people exposed to fallout from atmospheric nuclear weapons testing at the semipalatinsk nuclear test site, Kazakhstan. [PDF]
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Application of selected lactic acid bacteria isolates for bread production without baker's yeast. [PDF]
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Certain fermented dairy foods as a source of multibiotics and multimetabolites: a comprehensive review. [PDF]
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