The genomic and transcriptomic basis of the potential of Lactobacillus plantarum A6 to improve the nutritional quality of a cereal based fermented food-Reference-Cited by-同舟云学术

The genomic and transcriptomic basis of the potential of Lactobacillus plantarum A6 to improve the nutritional quality of a cereal based fermented food

Published:2018-02 Issue: Volume:266 Page:346-354
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Turpin Williams,Weiman Marion,Guyot Jean-Pierre,Lajus Aurélie,Cruveiller Stéphane,Humblot Christèle^ORCID

Funder

French Society of Nutrition

Institute of Research and Development

Ministry of Education and Research

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference44 articles.

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5. Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours - evaluation of the extraction capability of different solvent mixtures and pressurized liquid methods by micellar electrokinetic chromatography and spectrophotometry;Bonoli;J. Chromatogr. A,2004

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