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journal of food biosciences and technology
سال:2023 - دوره:13 - شماره:1
antioxidative activity and functional properties of enzymatic protein hydrolysate of spirulina platensis
- صفحه:75-89
chemical composition and antibacterial activities of the essential oil and extract of cirsium congestum
- صفحه:53-60
evaluating the growth potential of listeria monocytogenes in ready to eat vegetables
- صفحه:23-32
evaluation of the effect of argan kernel roasting on physicochemical properties and oxidative stability of cold-pressed argan oil
- صفحه:33-52
optimized purification of free amino acids from molasses by nanofiltration membrane
- صفحه:1-22
the correlation of plant species and geographical regions on biological component and antioxidant potential of different honey
- صفحه:61-74
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