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γ-Linolenic acid production by Arthrospira platensis using different carbon sources

نوع: Journal Paper

نویسنده : Mohammad-Taghi Golmakani; Karamatollah Rezaei; Sara Mazidi; Seyyed Hadi Razavi

ناشر: John Wiley and Sons

سال: 2012

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Effect of alternative C₂ carbon sources on the growth, lipid, and γ-linolenic acid production of spirulina (Arthrospira platensis)

نوع: Journal Paper

نویسنده : Mohammad-Taghi Golmakani; Karamatollah Rezaei; Sara Mazidi; Seyyed Hadi Razavi

ناشر: Springer

سال: 2012

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Effects of several starter cultures on the anti-mold activity and sensory attributes of a traditional flat bread (Sangak) from Iran

نوع: Journal Paper

نویسنده : Mohammad Ali Najafi; Karamatollah Rezaei; Mohammad Safari; Seyyed Hadi Razavi

سال: 2012

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Use of sourdough to reduce phytic acid and improve zinc bioavailability of a traditional flat bread (sangak) from Iran

نوع: Journal Paper

نویسنده : Mohammad Ali Najafi; Karamatollah Rezaei; Mohammad Safari; Seyyed Hadi Razavi

سال: 2012

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Conjugated linoleic acid-producing enzymes: A bioinformatics study

نوع: Journal Paper

نویسنده : Jamshid Farmani; Mohammad Safari; Farzin Roohvand; Seyyed Hadi Razavi; Mohammad Reza Aghasadeghi; Hassan Noorbazargan

ناشر: John Wiley and Sons

سال: 2010

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γ-Linolenic acid production by Arthrospira platensis using different carbon sources

Effect of alternative C₂ carbon sources on the growth, lipid, and γ-linolenic acid production of spirulina (Arthrospira platensis)

Effects of several starter cultures on the anti-mold activity and sensory attributes of a traditional flat bread (Sangak) from Iran

Use of sourdough to reduce phytic acid and improve zinc bioavailability of a traditional flat bread (sangak) from Iran

Conjugated linoleic acid-producing enzymes: A bioinformatics study

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γ-Linolenic acid production by Arthrospira platensis using different carbon sources

Effect of alternative C2 carbon sources on the growth, lipid, and γ-linolenic acid production of spirulina (Arthrospira platensis)

Effects of several starter cultures on the anti-mold activity and sensory attributes of a traditional flat bread (Sangak) from Iran

Use of sourdough to reduce phytic acid and improve zinc bioavailability of a traditional flat bread (sangak) from Iran

Conjugated linoleic acid-producing enzymes: A bioinformatics study

Effect of alternative C₂ carbon sources on the growth, lipid, and γ-linolenic acid production of spirulina (Arthrospira platensis)