Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek-Reference-Cited by-同舟云学术

Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek

Published:2013-07 Issue:2 Volume:165 Page:121-133
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Wouters D.,Bernaert N.,Anno N.,Van Droogenbroeck B.,De Loose M.,Van Bockstaele E.,De Vuyst L.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

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4. Effect of lactic acid fermentation of onions (Allium cepa) on the composition of flavonol glucosides;Bisakowski;International Journal of Food Science and Technology,2007

5. Improvements in the quality and shelf-life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter;Chang;Journal of Food Science,2010

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