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Devappa Somashekar
Devappa Somashekar
Central Food Technological Research Institute
Food science
Biology
Lactobacillus casei
Biochemistry
Antioxidant
2
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3
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0
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Improvement of the shelf life of raw ground goat meat by using biosurfactants produced by lactobacilli strains as biopreservatives
2020
Lwt - Food Science and Technology
Hippolyte Tene Mouafo
Augustin Mbawala
Kudre Tanaji
Devappa Somashekar
Robert Ndjouenkeu
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Biological properties and structural characterization of a novel rhamnolipid like-biosurfactants produced by Lactobacillus casei subsp. casei TM1B.
2020
Biotechnology and Applied Biochemistry
Hippolyte T. Mouafo
Augustin Mbawala
Devappa Somashekar
Hervé M. Tchougang
Nanishankar V. Harohally
Robert Ndjouenkeu
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