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Tannase activity by Lactobacillus brevis strains isolated from fermented food

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dc.contributor.authorKıvanç, Merih
dc.contributor.authorTemel, Onur
dc.contributor.orcid0000-0002-8647-3428
dc.date.accessioned2025-11-13T22:35:28Z
dc.date.issued2019-08-20
dc.identifier.doihttps://doi.org/10.25083/rbl/24.4/586.594
dc.identifier.endpage594
dc.identifier.issn1224-5984
dc.identifier.issue4
dc.identifier.openalexW2969857558
dc.identifier.startpage586
dc.identifier.urihttps://hdl.handle.net/11421/14662
dc.identifier.urihttp://doi.org/10.25083/rbl/24.4/586.594
dc.identifier.volume24
dc.language.isoen
dc.relation.ispartofROMANIAN BIOTECHNOLOGICAL LETTERS
dc.rightsopenAccess
dc.subjectTannic acid
dc.subjectLactobacillus brevis
dc.subjectTannase
dc.subjectPyrogallol
dc.subjectGallic acid
dc.subjectChemistry
dc.subjectMethyl gallate
dc.subjectSubstrate (aquarium)
dc.subjectFermentation
dc.subjectEnzyme assay
dc.subjectFood science
dc.subjectChromatography
dc.subjectNuclear chemistry
dc.subjectEnzyme
dc.subjectBiochemistry
dc.subjectLactic acid
dc.subjectLactobacillus plantarum
dc.subjectBacteria
dc.subjectBiology
dc.subjectOrganic chemistry
dc.subjectAntioxidant
dc.subject.sdg2
dc.titleTannase activity by Lactobacillus brevis strains isolated from fermented food
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5088190133
local.authorid.openalexA5073216454

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