Author:
Zhang Zhendong,Zhao Huijun,Deng Yumei,Luo Wen,Luo Xiyun,Wang Chan,Quan Changbin,Guo Zhuang,Wang Yurong
Reference44 articles.
1. A review on food fermentation and the biotechnology of lactic acid bacteria;Admassie;World Journal of Food Science and Technology,2018
2. Influence of Lactobacillus brevis on metabolite changes in bacteria-fermented sufu;Bao;Journal of food science,2020
3. Behera, S.S., Ray, R. C., Zdolec, N. (2018). Lactobacillus plantarum with functional properties: an approach to increase safety and shelf-life of fermented foods. BioMed Research International, 2018, Article 9361614. https://doi.org/10.1155/2018/9361614.
4. Lactic acid bacteria: Their applications in foods;Bintsis;Journal of Bacteriology & Mycology,2018
5. Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS;Cai;Food Chemistry,2020