Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam-Reference-Cited by-同舟云学术

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Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam

Published:2022-01 Issue: Volume:154 Page:112823
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kahve Halil Ibrahim^ORCID,Akbulut Mehmet^ORCID,Coklar Hacer^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Acid phosphatase in cheese;Akuzawa;Animal Science Journal,2004

2. A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics;Altay;International Journal of Food Microbiology,2013

3. TS 11149 Şalgam Suyu Standardı;Anonymous,2003

4. Microbiological and chemical properties of a drink called shalgam;Arici;Ernahrungs-Umschau,2004

5. The utility of iPBS retrotransposons markers to analyze genetic variation in yeast;Aydin;International Journal of Food Microbiology,2020

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1. Bazı Ticari Şalgam Sularının Kalite Özelliklerinin Belirlenmesi;Karadeniz Fen Bilimleri Dergisi;2024-09-15

2. TÜRKİYE’DE SATIŞA SUNULAN ŞALGAM SULARININ LAKTİK ASİT BAKTERİLERİ POTANSİYELİNİN DEĞERLENDİRİLMESİ;Gıda;2024-08-14

3. As next-generation probiotics: acetic acid bacteria isolated from Kombucha beverages produced with Anatolian hawthorn leaves;International Microbiology;2024-08-12

4. Research advances of deciphering Shalgam microbiota profile and dynamics;Biotech Studies;2024-06-30

5. Evaluation of black grape pomace, a fruit juice by‐product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activity;Food Science & Nutrition;2024-03-25

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