Development of Pretreatment and Mixed Culture Processes for Plant Originated Lactic Acid to Produce a Functional Lactic acid Beverage
Author:
Publisher
The Korean Society of Food and Nutrition
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfn/JAKO201121554123723.pdf
Cited by 3 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. Changes of γ-Aminobutyric Acid, Phytoestrogens, and Biofunctional Properties of the Isoflavone-Enriched Soybean (Glycine max) Leaves during Solid Lactic Acid Fermentation;Fermentation;2022-10-08
2. Physicochemical properties of mulberry extract and silk protein added yogurt fermented with lactic acid bacteria isolated from vinegar and kimchi;Journal of Applied Biological Chemistry;2018-03-31
3. Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains;Korean Journal of Food Preservation;2015-08
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