Lund University-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2016

  1. Lactobacillus plantarum strains for multifunctional oat-based foods

    LWT - Food Science and Technology, Vol. 68, pp. 288-294

2005

  1. Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans

    Nutrition Research, Vol. 25, Núm. 5, pp. 429-442

2003

  1. Comparison of growth characteristics and exopolysaccharide formation of two lactic acid bacteria strains, Pediococcus damnosus 2.6 and Lactobacillus brevis g-77, in an oat-based, nondairy medium

    LWT - Food Science and Technology, Vol. 36, Núm. 3, pp. 353-357