Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and …
Fermented foods have a great significance since they provide and preserve large quantities
of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human …
of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human …
Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and …
MM Coman, MC Verdenelli, C Cecchini, S Silvi… - International Journal of …, 2013 - infona.pl
Fermented foods have a great significance since they provide and preserve large quantities
of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human …
of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human …
[引用][C] Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® …
MM COMAN, MC VERDENELLI… - … journal of food …, 2013 - pascal-francis.inist.fr
Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains
Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their …
Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their …
[PDF][PDF] Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® …
MM Coman, MC Verdenelli, C Cecchini… - International Journal of …, 2013 - academia.edu
Maria Magdalena Coman a, b,⁎, Maria Cristina Verdenelli b, c, Cinzia Cecchini b, c,
Stefania Silvi b, c, Aida Vasile d, Gabriela Elena Bahrim d, Carla Orpianesi c, Alberto Cresci …
Stefania Silvi b, c, Aida Vasile d, Gabriela Elena Bahrim d, Carla Orpianesi c, Alberto Cresci …
Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and …
MM Coman, MC Verdenelli, C Cecchini, S Silvi… - 2013 - cabidigitallibrary.org
Fermented foods have a great significance since they provide and preserve large quantities
of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human …
of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human …
[PDF][PDF] Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® …
MM Coman, MC Verdenelli, C Cecchini… - … Journal of Food …, 2013 - researchgate.net
Maria Magdalena Coman a, b,⁎, Maria Cristina Verdenelli b, c, Cinzia Cecchini b, c,
Stefania Silvi b, c, Aida Vasile d, Gabriela Elena Bahrim d, Carla Orpianesi c, Alberto Cresci …
Stefania Silvi b, c, Aida Vasile d, Gabriela Elena Bahrim d, Carla Orpianesi c, Alberto Cresci …
Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and …
M Coman, MC Verdenelli, C Cecchini… - INTERNATIONAL …, 2013 - pubblicazioni.unicam.it
Fermented foods have a great significance since they provide and preserve large quantities
of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human …
of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human …
Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and …
MM Coman, MC Verdenelli, C Cecchini… - … Journal of Food …, 2013 - europepmc.org
Fermented foods have a great significance since they provide and preserve large quantities
of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human …
of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human …
Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and …
MM Coman, MC Verdenelli… - … journal of food …, 2013 - pubmed.ncbi.nlm.nih.gov
Fermented foods have a great significance since they provide and preserve large quantities
of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human …
of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human …
[PDF][PDF] Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® …
MM Coman, MC Verdenelli, C Cecchini… - International Journal of …, 2013 - academia.edu
Maria Magdalena Coman a, b,⁎, Maria Cristina Verdenelli b, c, Cinzia Cecchini b, c,
Stefania Silvi b, c, Aida Vasile d, Gabriela Elena Bahrim d, Carla Orpianesi c, Alberto Cresci …
Stefania Silvi b, c, Aida Vasile d, Gabriela Elena Bahrim d, Carla Orpianesi c, Alberto Cresci …