Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush ( Viburnum opulus L.) fruit drink-Reference-Cited by-同舟云学术

Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush ( Viburnum opulus L.) fruit drink

Published:2014-10 Issue: Volume:64 Page:537-545
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Sagdic Osman,Ozturk Ismet,Yapar Nurdan,Yetim Hasan

Funder

Turkish Scientific and Technical Research Council

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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2. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Turkish dry fermented sausage;Adiguzel;Romanian Biotechnological Letters,2009

3. Etnoecology of Viburnum opulus L;Aksoy,2004

4. Highbush-cranberry, Viburnum opulus L. var. Americanum Ait;Anonymous,2003

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