Author:
Huang Xiaohui,Kamgang Nzekoue Franks,Renzi Sofia,Alesi Alessandro,Magdalena Coman Maria,Pucciarelli Stefania,Sagratini Gianni,Silvi Stefania
Reference65 articles.
1. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice;Adekunte;Food Chemistry,2010
2. Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage;Alinovi;(Food research international Ottawa, Ont.),2020
3. Omics Approaches to Assess Flavor Development in Cheese;Anastasiou;Foods (Basel, Switzerland),2022
4. Relationship between lactose utilization of lactic acid bacteria and browning of cheese during storage;Arai;Bioscience, biotechnology, and biochemistry,2020
5. Arshad, M. S., & Batool, S. (2017). “Natural Antimicrobials, Their Sources and Food Safety,” in Food Additives. Editors D. N. Karunaratne and G. Pamunuwa (London, UK: IntechOpen), 87–102.
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