How fermentation by lactic acid bacteria can address safety issues in legumes food products?

Author:

Licandro HélèneORCID,Ho Phu Ha,Nguyen Thi Kim Chi,Petchkongkaew Awanwee,Nguyen Hai Van,Chu-Ky SonORCID,Nguyen Thi Viet Anh,Lorn Da,Waché YvesORCID

Funder

Erasmus + AsiFood

Thammasat University

French Embassy

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference110 articles.

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2. Gallic acid production under anaerobic submerged fermentation by two bacilli strains;Aguilar-Zárate;Microbial Cell Factories,2015

3. Proteolytic activity of Lactobacillus strains on soybean proteins;Aguirre;Food Science and Technology,2014

4. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution;Alvarez;Trends in Food Science & Technology,2014

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