Functional Food Institute 1

1. Comparative analysis of the effect of fermented derivatives from Bactrian milk on the gut microbiome
2. Development, quality and safety evaluation of a probiotic whey beverage
3. Effects of low lactose mares milk yogurt consumption on gut microbiota function
4. Extraction of safflower seed oil using various solvents and its physicochemical properties for use in functional and dietary food applications
5. Phytomineral complexes as elements of functional nutrition to enhance the protective function of the lymphatic system in aging
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