A Comprehensive Review of Maple Sap Microbiota and Its Effect on Maple Syrup Quality
Author:
Affiliation:
1. School of Food and Agriculture, University of Maine, Orono, Maine, USA
Funder
USDA National Institute of Food and Agriculture
Maine Agricultural & Forest Experiment Station
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1788579
Reference83 articles.
1. Correlation of maple sap composition with bacterial and fungal communities determined by multiplex automated ribosomal intergenic spacer analysis (MARISA)
2. Biochemical composition of maple sap and relationships among constituents
3. Chapter 4 Maple Syrup—Production, Composition, Chemistry, and Sensory Characteristics
4. Maple sap as a rich medium to grow probiotic lactobacilli and to produce lactic acid
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