Lactic acid bacteria in traditional fermented Chinese foods

Author:

Liu Shan-na,Han Ye,Zhou Zhi-jiang

Publisher

Elsevier BV

Subject

Food Science

Reference91 articles.

1. Classification of lactic acid bacteria isolated from chigee and mare milk collected in Inner Mongolia;An;Animal Science Journal,2004

2. Lactic acid bacteria: Classification and physiology;Axelsson,2004

3. The ‘buttery’ attribute of wine-diacetyl-desirability, spoilage and beyond;Bartowsky;International Journal of Food Microbiology,2004

4. Cereal-based fermented foods and beverages;Blandino;Food Research International,2003

5. Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities;Buckenhüskes;FEMS Microbiology Reviews,1993

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