Orange peel fermentation using <i>Lactiplantibacillus plantarum</i> : microbiological analysis and physico‐chemical characterisation-Reference-Cited by-同舟云学术

Orange peel fermentation using Lactiplantibacillus plantarum : microbiological analysis and physico‐chemical characterisation

Published:2022-06-17 Issue:8 Volume:57 Page:5542-5552
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Deba‐Rementeria Shuyana¹²,Estrada Olaia¹,Issa‐Issa Hanán³,Vázquez‐Araújo Laura¹³^ORCID

Affiliation:

1. BCCInnovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain

2. Basque Culinary Center, Faculty of Gastronomy Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain

3. Department of Agro‐Food Technology, Research Group ‘Food Quality and Safety’ Universidad Miguel Hernández de Elche, Escuela Politécnica Superior, de Orihuela Alicante Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15902

Reference49 articles.

1. Characterisation of the dry salted process for the production of the msayer, a traditional lemon aromatising condiment

2. Effect of Lactobacillus plantarum on olive and olive oil quality during fermentation process

3. Addinsoft(2019).XLSTAT statistical and data analysis solution. Long Island NY USA. Retrieved fromhttp://www.xlstat.com. (Accessed January 2021).

4. In Vitro Evaluation of the Antimicrobial Activity of Eugenol, Limonene, and Citrus Extract against Bacteria and Yeasts, Representative of the Spoiling Microflora of Fruit Juices

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