Author:
Coban Hasan Bugra,Demirci Ali
Publisher
Springer Science and Business Media LLC
Subject
General Medicine,Bioengineering,Biotechnology
Reference17 articles.
1. Branen AL, Davidson PM, Salminen S, Thorngate JH (2002) Food additives, 2nd edn. Marcel Dekker, NY
2. Wee YJ, Kim JN, Ryu HW (2006) Biotechnological production of lactic acid and its recent applications. Food Technol Biotechnol 44:163–172
3. Maas RHW, Eggink G, Bakker RR, Weusthuis RA (2006) Lactic acid production from xylose by the fungus Rhizopus oryzae. Appl Microbiol Biotechnol 72:861–868
4. Martinez FAC, Balciunas EM, Salgado JM, Gonzalez JMD, Converti A, Oliveira RPS (2013) Lactic acid properties, applications and production: a review. Trends Food Sci Tech 30:70–83
5. Rice AC, Pierson CS (1954) Factors influencing growth of Bacillus coagulans in canned tomato juice. II. Acidic constituents of tomato juice and specific organic acids. Food Res 19:124
Cited by
39 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