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28 Results:SS:BIFIDOBACTERIUM 0.125 sec.
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1
Synergistic Antimicrobial Effect of Achyranthes japonica Nakai Extracts and Bifidobacterium Supernatants Against Clostridium difficile
Synergistic Antimicrobial Effect of Achyranthes japonica Nakai Extracts and Bifidobacterium Supernatants Against Clostridium difficile
Sum-Mi Jung | Korean Society of Food Science and Technology | 2008
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2
charateristics of a bifidobacterium longum ll04 베타 galactosidase produced in escherichia coil
charateristics of a bifidobacterium longum ll04 베타 galactosidase produced in escherichia coil
임성일 | Korean Society of Food Science and Technology | 2006
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3
유아용 생균제 개발을 위한 Bifidobacterium spp의 선발
유아용 생균제 개발을 위한 Bifidobacterium spp의 선발
양현주 | 한국식품과학회 | 2004
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4
Bifidobacterium bifidum SL-21의 세포벽 조제성분에 의한 in vitro 골수세포 증식활성
Bifidobacterium bifidum SL-21의 세포벽 조제성분에 의한 in vitro 골수세포 증식활성
신명숙 | 한국식품과학회 | 2004
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5
Lectin Activity and Chemical Characteristics of Esherichia coli, Lactobacillus spp. and Bifidobacterium spp. from Gastrointestinal Mucosa of Growing
Lectin Activity and Chemical Characteristics of Esherichia coli, Lactobacillus spp. and Bifidobacterium spp. from Gastrointestinal Mucosa of Growing
W. Gao | W. Gao | 2004
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6
Enhancement of Immunological Activity in Mice with Oral Administration of Cell Wall Components of Bifidobacterium bifidum
Enhancement of Immunological Activity in Mice with Oral Administration of Cell Wall Components of Bifidobacterium bifidum
Myong-Sook Shin | Korean Society of Food Science and Technology | 2004
печати
7
Bifidobacterium으로 발효한 이소플라본 함유물 첨가 쵸코렛의 품질특성
Bifidobacterium으로 발효한 이소플라본 함유물 첨가 쵸코렛의 품질특성
문성원 | 한국식품과학회 | 2003
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8
Bifidobacterium Iongum BL730 Confers Protective Potentials against Salmonella Infection to Mice
Bifidobacterium Iongum BL730 Confers Protective Potentials against Salmonella Infection to Mice
Yun Young Go | Korean Society of Food Science and Technology | 2004
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9
Bifidobacterium lactis를 이용한 기능성 김치의 특성
Bifidobacterium lactis를 이용한 기능성 김치의 특성
김태운 | 한국식품과학회 | 2003
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10
Effect of Bifidobacterium-fermented Soy Hypocotyls Intake on the Composition of Human Large Intestinal Bacteria in the Elderly
Effect of Bifidobacterium-fermented Soy Hypocotyls Intake on the Composition of Human Large Intestinal Bacteria in the Elderly
Nam Ju Kim | Korean Society of Food Science and Technology | 2003
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