5 research outputs found
Effect of high-pressure processing on quality and stability of green mango blended mayonnaise
Full text linkProtein hydrolysate from yellowfin tuna red meat as fortifying and stabilizing agent in mayonnaise
Full text linkBiochemical, physiological and antioxidant enzymatic activity responses of pistachio seedlings treated with plant growth promoting rhizobacteria and Zn to salinity stress
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