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Electrospun Food-Grade Ultrafine Fibers from Pectin and Pullulan Blends
Shih-Chuan Liu,
Ran Li,
Peggy M. Tomasula,
Ana M. M. Sousa,
Linshu Liu
Food Nutr. Sci.
Vol.7 No.7, June 29, 2016
DOI:
10.4236/fns.2016.77065
(PDF 2049K)
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Soothing Efficacy and Tolerability of a Skin Care Product Containing Live Lactobacillus rhamnosus Bacteria and Berry Seed Oils on Atopic Dermatitis Lesions
Beata Imko-Walczuk,
Aleksandra Taraszkiewicz,
Annika Mäyrä
J. Cosmetics., Dermatol. Sci. Appl.
Vol.9 No.2, April 09, 2019
DOI:
10.4236/jcdsa.2019.92007
(PDF 476K)
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Lactobacillus
GG Supplementation on Anti-
Helicobacter pylori
Therapy-Related Side Effects and Eradication Rates: A Meta-Analysis
Shristi Shakya,
Guoqiang Zhang,
Huajian Hu,
Zhongyue Li
Open J. Intern. Med.
Vol.5 No.4, December 02, 2015
DOI:
10.4236/ojim.2015.54014
(PDF 2513K)
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Optimization of Nutrients in Fermentative Lactic Acid Production Using Oil Palm Trunk Juice as Substrate
Nisa Saelee,
Klanarong Sriroth
Adv. Biosci. Biotechnol.
Vol.5 No.12, October 31, 2014
DOI:
10.4236/abb.2014.512109
(PDF 3144K)
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Petit-Suisse Cheese Production with Addition of Probiotic
Lactobacillus
casei
Ludmilla Santana Soares e Barros,
Nelson De Carvalho Delfino
Food Nutr. Sci.
Vol.5 No.18, September 22, 2014
DOI:
10.4236/fns.2014.518189
(PDF 2926K)
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