Malolactic fermentation in lingonberry juice and its use as a preservative-Reference-Cited by-同舟云学术

Malolactic fermentation in lingonberry juice and its use as a preservative

Published:2024-08 Issue: Volume:121 Page:104500
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Bergentall Martina K.,Niimi Jun,Persson Ingela,Calmet Emeline,As Dorine,Plovie Alexander,Malafronte Loredana,Melin Petter^ORCID

Funder

Region Västerbotten

Swedish Research Council Formas

Publisher

Elsevier BV

Reference44 articles.

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3. Influence of different fermentation strategies on the phenolic profile of bilberry wine (Vaccinium myrtillus L.);Behrends;J. Agric. Food Chem.,2017

4. Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation;Bergentall;Eur. Food Res. Technol.,2024

5. EURL Lm Technical Guidance Document on Challenge Tests and Durability Studies for Assessing Shelf-Life of Ready-To-Eat Foods Related to Listeria Monocytogenes, s.l.: Anses;Bergis,2021

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