ENHANCEMENT OF y-AMINOBUTYRIC ACID CONCENTRATION IN FERMENTED MATURE COCONUT WATER (MALAYAN GREEN DWARF) USSING ISOLATED LACTIC ACID BACTERIA FROM VARIOUS FOOD CULTURES /
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| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | مقال |
| اللغة: | الإنجليزية |
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مواد مشابهة: ENHANCEMENT OF y-AMINOBUTYRIC ACID CONCENTRATION IN FERMENTED MATURE COCONUT WATER (MALAYAN GREEN DWARF) USSING ISOLATED LACTIC ACID BACTERIA FROM VARIOUS FOOD CULTURES /
- ENHANCEMENT OF y-AMINONUTYRIC ACID CONCENTRATION IN FERMENTED MATURE COCONUT WATER (MALAYAN GREEN DWARF) USING ISOLATED LACTIC ACID BACTERIA FROM VARIOUS FOOD CULTURES /
- OPTIMIZATION OF FERMENTATIVE PARAMETERS FOR GABA AND L-DOPA PRODUCTION BY LACTIC ACID BACTERIA /
- INFLUENCE OF 2, 4-D, NAA AND IAA OF CALLUS INDUCTION IN ANTHER CULTURES OF COCONUT MATAG /
- Characterisation of lactic acid bacteria from a Malaysian fermented fish product-budu /
- Lactic acid and its applications /
- Fermentation characteristic of rice straw silage inoculated with different lactic acid bacteria /