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Ewa Jabłońska-Ryś
Ewa Jabłońska-Ryś
Microbiology
Biology
Probiotic
Fermentation
Lactobacillus plantarum
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2
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Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v
2019
Journal of Pure and Applied Microbiology
Katarzyna Skrzypczak
Ewa Jabłońska-Ryś
Klaudia Gustaw
Aneta Sławińska
Adam Waśko
Wojciech Radzki
Monika Michalak-Majewska
Waldemar Gustaw
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EFFECT OF BREWING METHOD VARIOUS TEA TYPES ON CONTENT OF SOLUBLE OXALATES THEREIN
2012
Ewa Jabłońska-Ryś
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