Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

Author:

Di Cagno Raffaella,Surico Rosalinda Fortunata,Minervini Giovanna,Rizzello Carlo Giuseppe,Lovino Raffaella,Servili Maurizio,Taticchi Agnese,Urbani Sefania,Gobbetti Marco

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference46 articles.

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3. Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties;Chaovanalikit;Food Chem. Toxicol.,2004

4. Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding;De Angelis;Res. Microbiol.,2006

5. A Lactobacillus helveticus-specific DNA probe detects restriction fragment length polymorphisms in this species;De Los Reyes-Gavilán;Appl. Environ. Microbiol.,1992

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