Pasteurized and fermented beverages for valorization of maple sap-Reference-Cited by-同舟云学术

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Pasteurized and fermented beverages for valorization of maple sap

Published:2020-06-04 Issue:8 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Perry Jennifer J.¹^ORCID,Nile Kilee¹,Martel Andrew¹,Fiore Maria¹,Davis‐Dentici Katherine¹,Hopkins Kathryn²,Calder Beth¹²

Affiliation:

1. School of Food and Agriculture University of Maine Orono ME USA

2. Cooperative Extension University of Maine, ME Orono ME USA

Funder

National Institute of Food and Agriculture

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14623

Reference32 articles.

1. Effect of 8 week intake of probiotic milk products on risk factors for cardiovascular diseases

2. The Chemical Composition of Maple Syrup

3. Rahnella aquatilis Sepsis in an Immunocompetent Adult

4. A Selective Medium for the Isolation and Differentiation of Gluconobacter and Acetobacter

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Biotransformation of sucrose rich Maple syrups into fructooligosaccharides, oligolevans and levans using levansucrase biocatalyst: Bioprocess optimization and prebiotic activity assessment;Food Chemistry;2022-07

2. Chemistry, processing, and functionality of maple food products: An updated comprehensive review;Journal of Food Biochemistry;2021-06-27

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