Author:
Whittington Hunter D.,Dagher Suzanne F.,Bruno-Bárcena José M.
Publisher
Springer International Publishing
Reference70 articles.
1. Ai, M., Qiu, X., Huang, J., Wu, C., Jin, Y., & Zhou, R. (2019). Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus. International Journal of Food Microbiology, 292, 83–90.
2. Altieri, C., Ciuffreda, E., Di Maggio, B., & Sinigaglia, M. (2017). Lactic acid bacteria as starter cultures. In B. Speranza, A. Bevilacqua, M. R. Corbo, & M. Sinigaglia (Eds.), Starter cultures in food production. Chichester: Wiley.
3. Amit, S. K., Uddin, M. M., Rahman, R., Islam, S. M. R., & Khan, M. S. (2017). A review on mechanisms and commercial aspects of food preservation and processing. Agriculture & Food Security, 6(1), 51.
4. Axelsson, L. T., Chung, T. C., Dobrogosz, W. J., & Lindgren, S. E. (1989). Production of a broad spectrum antimicrobial substance by Lactobacillus reuteri. Microbial Ecology in Health and Disease, 2(2), 131–136.
5. Black, M., & Pritchard, H. W. (2002). Desiccation and survival in plants: Drying without dying. Wallingford: CABI Publishing.
Cited by
21 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献