Malolactic Activity of Lactic Acid Bacteria during Sauerkraut Fermentation
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb09891.x/fullpdf
Reference33 articles.
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2. Fermentation characteristics of heterolactic acid bacteria in green bean juice;Chen;J Food Sci,1983
3. Mutation and selection of Lactobacillus plantarum strains that do not produce carbon dioxide from malate;Daeschel;Appl Environ Microbiol,1984
4. The Genus Leuconostoc
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