Lactic Acid Bacteria as Source of Functional Ingredients-Reference-Cited by-同舟云学术

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Lactic Acid Bacteria as Source of Functional Ingredients

Published:2013-01-30 Issue: Volume: Page:
ISSN:
Container-title:Lactic Acid Bacteria - R & D for Food, Health and Livestock Purposes
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Author:

Florou-Paneri Panagiota,Christaki Efterpi,Bonos Eleftherios

Publisher

InTech

Link

http://www.intechopen.com/download/pdf/42328

Cited by 32 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. Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages;Journal of Food Quality;2024-03-30

2. Bio-fermented milk product based on <i>L. acidophilus</i> fortified by <i>Sanguisorba officinalis</i> extract;The Journal of Almaty Technological University;2024-03-26

3. In vitro safety and functional characterization of the novel Bacillus coagulans strain CGI314;Frontiers in Microbiology;2024-01-10

4. Inhibiting pathogenicity of vaginal Candida albicans by lactic acid bacteria and MS analysis of their extracellular compounds;APMIS;2024-01-02

5. Onggi’s permeability to carbon dioxide accelerates kimchi fermentation;Journal of The Royal Society Interface;2023-04

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