Functional and Nutritious Beverages Produced by Lactic Acid Bacteria-Reference-Cited by-同舟云学术

Functional and Nutritious Beverages Produced by Lactic Acid Bacteria

Published:2019 Issue: Volume: Page:419-465
ISSN:
Container-title:Nutrients in Beverages
language:
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Author:

Llamas-Arriba Mª Goretti,Hernández-Alcántara Annel M.,Yépez Alba,Aznar Rosa,Dueñas Mª Teresa,López Paloma

Publisher

Elsevier

Reference186 articles.

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3. Microbial population present in fermented beverage “cauim” produced by Brazilian Amerindians;Almeida;Int. J. Food Microbiol.,2007

4. Use of lactobacilli in cereal-legume fermentation and as potential probiotics towards phytate hydrolysis;Amritha;Probiotics Antimicrob. Proteins,,2017

5. Selection and use of phytate-degrading LAB to improve cereal-based products by mineral solubilization during dough fermentation;Anastasio;J. Food Sci.,2010

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