Microbial safety and protein composition of birch sap-Reference-Cited by-同舟云学术

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Microbial safety and protein composition of birch sap

Published:2022-04 Issue: Volume:107 Page:104347
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Sancho Ana I.,Birk Tina,Gregersen Juliane M.,Rønne Tage,Hornslet Sofie E.,Madsen Anne M.^ORCID,Bøgh Katrine L.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Identification and seasonal variations of amino acids in birch sap used for syrup production;Ahtonen;Food Chem.,1989

2. Shelf life extension and sensory evaluation of birch tree sap using chemical preservatives;Bilek;Potravinarstvo Slovak J. Food Sci.,2016

3. New technologies for extending shelf life of birch tree sap;Bilek;Econtechmod,2018

4. Proteins of Birch tree sap;Bilek,2019

5. Xylem sap proteins;Biles;Plant Physiol.,1991

Cited by 2 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. Qualitative Changes in Birch Sap after Freezing and Thawing;Forests;2024-05-03

2. Effect of Birch Sap as Solvent and Source of Bioactive Compounds in Casein and Gelatine Films;Membranes;2023-09-11

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