Author:
De Vuyst Luc,González-Alonso Víctor,Wardhana Yohanes Raditya,Pradal Inés
Publisher
Springer International Publishing
Reference386 articles.
1. Axelsson L (2004) Lactic acid bacteria: classification and physiology. In: Salminen S, von Wright A, Ouwehand A (eds) Lactic acid bacteria: microbiological and functional aspects, 4th edn. Marcel Dekker, New York, pp 1–66
2. Leroy F, De Vuyst L (2004) Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Technol 15:67–78
3. Holzapfel WH, Wood BJB (eds) (2014) Lactic acid bacteria: biodiversity and taxonomy. Wiley, Chichester
4. Gänzle MG (2015) Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage. Curr Opin Food Sci 2:106–117
5. Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B, Gänzle M, Kort R, Pasin G, Pihlanto A, Smid EJ, Hutkins R (2017) Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol 44:94–102
Cited by
3 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