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  1. 1
    Antioxidant Capacity of Lactic Acid Bacteria and Yeasts from Xinjiang Traditional Fermented Dairy Products

    Antioxidant Capacity of Lactic Acid Bacteria and Yeasts from Xinjiang Traditional Fermented Dairy Products von Abduxukur, Dilihumar, Tursuntay, Adila, Zhu, Xiaoying, Wang, Xiaoyi, Rahman, Nurgvl

    Veröffentlicht in Fermentation (Basel)

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  2. 2
    Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage

    Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage von Wu, Han, Maimaiti, Xiayidan, Wang, Ying, Bassey, Anthony Pius, Rahman, Nurgvl, Liu, Xiaoli

    Veröffentlicht in Czech Journal of Food Sciences

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