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Evaluation of Agro-Industrial Co-Products as Source of Bioactive Compounds: Fiber, Antioxidants and Prebiotic

-products: antioxidant activity, occurrence, and potential uses. Food Chemistry , 99, 121-203. DOI: doi:10.1016/j.foodchem.2005.07.042. 4. Beumer, R.R., De Vries, J., & Rombouts, F.M. (1992). Campylobacter jejuni non-culturable coccoid cells. International Journal of Food Microbiology , 15 (1-2), 153-163. DOI: 10.1016/0168-1605(92)90144-R. 5. Boke, H., Aslim, B., & Alp, G. (2010). The role of resistance to bile salts and acid tolerance of exopolysaccharides (EPS) produced by yogurt starter bacteria. Archives of Biological Sciences , 62 (2), 323-328. DOI: 10.2298/ABS

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