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PRODUCTION OF PROBIOTIC BEVERAGE BASED ON RAFFIA SAP FERMENTED BY LACTOBACILLUS FERMENTUM AND BIFIDOBACTERIUM BIFIDUM, an incubation temperature of 37 °C and an incubation time of 14 H 2 min. Thus, these conditions made it possible

Producing probiotic beverage based on raffia sap fermented by Lactobacillus fermentum and Bifidobacterium bifidum. bifidum and L. fermentum seeding rates of 10 and 2.82%, respectively, an incubation temperature of 37°C

Superquadratic Functions in Information TheoryUsing Jensen’s inequality and the converse Jensen’s inequality for superquadratic functions we

Immunohistochemical demonstration of isocitrate dehydrogenase 1 (IDH1) mutation in a small subset of prostatic carcinomas

Magma properties at deep Earth's conditions from electronic structure of silica

Le Fidelle interessé : par L. S. C. C. A. P. D. A.Le Fidelle interessé : par L. S. C. C. A. P. D. A.

Features of the repetition frequency of edge localized modes in EAST

The Ba 4d-4f giant dipole resonance in complex Ba/Si compounds

Crystal and Molecular Structure of [C6H5C(S)NP(S)(OC3H7-iso) 2]2Pd-diisopropoxythiophosphorylthiobenzamide [C6H5C(S)NP(S)(OC3H7-iso) 2]2Pd was determined by single crystal X-ray diffraction. The complex

Kinetically Controlled Two-Step Amorphization and Amorphous-Amorphous Transition in Ice

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