Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages-Reference-Cited by-同舟云学术

Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages

Published:2018-09-12 Issue:8 Volume:6 Page:2141-2150
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Lu Yuyun¹^ORCID,Tan Chin-Wan¹,Chen Dai²,Liu Shao-Quan¹³

Affiliation:

1. Food Science and Technology Program; Department of Chemistry; National University of Singapore; Singapore city Singapore

2. Beijing Key Laboratory of Viticulture and Enology; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China

3. National University of Singapore (Suzhou) Research Institute; Jiangsu China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.775/fullpdf

Reference37 articles.

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3. Reduction of levels of volatile components associated with the “beany” flavor in soymilk by lactobacilli and streptococci;Blagden;Journal of Food Science,2005

4. Overexpression of Lactobacillus casei d-hydroxyisocaproic acid dehydrogenase in Cheddar cheese;Broadbent;Applied and Environmental Microbiology,2004

5. Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach;Budinich;Journal of Dairy Science,2011

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