The Behavior in Foods
Author:
Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4614-5656-8_3
Reference71 articles.
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2. Gobbetti M (1998) Interactions between lactic acid bacteria and yeasts in sourdoughs. Trends Food Sci Technol 9:267–274
3. Caplice E, Fitzgerald GF (1999) Food fermentations: role of microorganisms in food production and preservation. Int J Food Microbiol 50:131–149
4. Ahrne S, Nobaek S, Jeppsson B, Adlerberth I, Wold AE, Molin G (1998) The normal Lactobacillus flora of healthy human rectal and oral mucosa. J Appl Microbiol 85:88–94
5. Di Cagno R, De Angelis M, Limitone A, Minervini F, Simonetti MC, Buchin S, Gobbetti M (2007) Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1. Proteomics 7:2430–2446
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