Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice-Reference-Cited by-同舟云学术

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Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice

Published:2011-01-06 Issue:4 Volume:91 Page:672-679
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zalán Zsolt,Hudáček Jaroslav,Tóth-Markus Marianna,Husová Eva,Solichová Kateřina,Hegyi Ferenc,Plocková Milada,Chumchalová Jana,Halász Anna

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4232/fullpdf

Reference65 articles.

1. Macro- and micro-element content and uptake of Jerusalem artichoke (Helianthus tuberosus L.);Németh;Cereal Res Commun,2006

2. Process optimisation for fractionating Jerusalem artichoke fructans with ethanol using response surface methodology;Paseephol;Food Chem,2007

3. Improvement of L-lactic acid production from Jerusalem artichoke tubers by mixed culture of Aspergillus niger and Lactobacillus sp;Ge;Bioresour Technol,2009

4. Bioactive constituents of Helianthus tuberosus (Jerusalem artichoke);Graham;Phytochem Lett,2009

5. Chemical composition and storability of Jerusalem artichoke tubers;Barta;Acta Aliment,2007

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5. Tuber Quality;Jerusalem Artichoke Food Science and Technology;2022

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