Response of lactic acid bacteria to milk fortification with dietary zinc salts-Reference-Cited by-同舟云学术

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Response of lactic acid bacteria to milk fortification with dietary zinc salts

Published:2012-07 Issue:1 Volume:25 Page:52-59
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Aquilanti Lucia,Kahraman Ozge,Zannini Emanuele,Osimani Andrea,Silvestri Gloria,Ciarrocchi Floriana,Garofalo Cristiana,Tekin Ebru,Clementi Francesca

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference61 articles.

1. Properties of Edam cheese fortified by dietary zinc salts;Abd-Rabou;Journal of American Science,2010

2. DNA diversity among clinical isolates of Helicobacter pylori detected by PCR-based RAPD fingerprinting;Akopyanz;Nucleic Acids Research,1992

3. Trace elements and their distribution in protein fractions of camel milk in comparison to other commonly consumed milks;Al-Awadi;Journal of Dairy Research,2001

4. Characterization of Lactobacillus helveticus strains producing antihypertensive peptides by RAPD and inverse-PCR of IS elements;Aquilanti;Beneficial Microbes,2010

5. Phenotypic, genotypic, and technological characterization of resident lactic acid bacteria in Pecorino cheese from central Italy;Aquilanti;Journal of Applied Microbiology,2007

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