Author:
Mani-López Emma,Ramírez-Corona Nelly,López-Malo Aurelio
Funder
Universidad de las Américas Puebla
Reference60 articles.
1. The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana;Akabanda;International Journal of Food Science,2014
2. Lactic acid fermentation of peppers;Alberto;Food and Nutrition Science,2013
3. Novel lactic acid bacteria strains enhance the conservation of elephant grass silage cv. BRS Capiaçu;Amaral;Animal Feed Science and Technology,2020
4. AOAC, Association of Official Analytical Chemists. (2012). Official Methods of Analysis of AOAC International (19th ed.). The Association of Official Analytical Chemists.
5. Characterizing fermented habanero pepper (Capsicum chinense L).;Aryee;Food Chemistry Advances,2022