Organic acids produced by lactic acid bacteria (Leuconostocsp.) contribute to sensorial quality loss in modified-atmosphere-packed fresh-cut iceberg lettuce-Reference-Cited by-同舟云学术

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Organic acids produced by lactic acid bacteria (Leuconostocsp.) contribute to sensorial quality loss in modified-atmosphere-packed fresh-cut iceberg lettuce

Published:2016-10 Issue:1141 Volume: Page:289-296
ISSN:0567-7572
Container-title:Acta Horticulturae
language:
Short-container-title:Acta Hortic.

Author:

Paillart M.J.M.,van der Vossen J.M.B.M.,Lommen E.,Levin E.,Otma E.C.,Snels J.C.M.A.,Woltering E.J.

Publisher

International Society for Horticultural Science (ISHS)

Subject

Horticulture

Link

http://www.actahort.org/members/showpdf?booknrarnr=1141_36

Cited by 9 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

1. 2,3-Butanedione inhibited the swelling and microbial growth, maintained flavor and quality attributes of vacuum-packed lotus root;Food Control;2024-12

2. Effect of low oxygen modified- and controlled-atmospheres on quality attributes and microbial population dynamics in fresh-cut iceberg lettuce;Acta Horticulturae;2024-01

3. Farm management practices and season dependent factors affect the microbial community and chemical profile of corn and grass-legume silages of farms in Ontario, Québec, and Northern New York;Frontiers in Microbiology;2023-07-19

4. Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage;Foods;2022-04-15

5. Potential of lactic acid bacteria as starter cultures for food fermentation and as producers of biochemicals for value addition;Lactic Acid Bacteria in Food Biotechnology;2022

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