Spoilage yeasts in fermented vegetables: conventional and novel control strategies
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-021-03888-7.pdf
Reference61 articles.
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2. Septembre-Malaterre A, Remize F, Poucheret P (2018) Fruits and vegetables, as a source of nutritional compounds and phytochemicals: changes in bioactive compounds during lactic fermentation. Food Res Int 104:86–99. https://doi.org/10.1016/j.foodres.2017.09.031
3. Aragón F, Perdigón G, de Moreno de LeBlanc A (2014) Modification in the diet can induce beneficial effects against breast cancer. World J Clin Oncol 5(3):455. https://doi.org/10.5306/wjco.v5.i3.455
4. Liu T, Zhou K, Yin S, Liu S, Zhu Y, Yang Y, Wang C (2019) Purification and characterization of an exopolysaccharide produced by Lactobacillus plantarum HY isolated from home-made Sichuan pickle. Int J Biol Macromol 134:516–526. https://doi.org/10.1016/j.ijbiomac.2019.05.010
5. Xiang H, Sun-Waterhouse D, Waterhouse GIN, Cui C, Ruan Z (2019) Fermentation-enabled wellness foods: a fresh perspective. Food Sci Hum Wellness 8:203–243. https://doi.org/10.1016/j.fshw.2019.08.003
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