Author:
Jung Sera,Hwang Hyelyeon,Lee Jong-Hee
Funder
World Institute of Kimchi
National Research Foundation of Korea
Subject
Food Science,Biotechnology
Reference28 articles.
1. Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough;Axel;Applied Microbiology and Biotechnology,2016
2. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter;Chang;Journal of Food Science,2010
3. Phenyllactic acid: A potential antimicrobial compound in lactic acid bacteria;Chaudhari;J Bacteriol Mycol Open Access,2016
4. General standard for food additives (GSFA) CODEX STAN 192–1995, last amendment: 2016. Food and agriculture organization of the united nations (FAO), rome, and World health organization (WHO);Commission,1995
5. Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives;Crowley;Trends in Food Science & Technology,2013
Cited by
54 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