Biochemistry and Probiotics
Author:
Publisher
Wiley-Blackwell
Reference102 articles.
1. Study of interactions between various mesophilic and thermophilic lactic bacteria, in connection with the manufacture of cheese;Accolas;Lait,1971
2. Araya M 2002 ftp://ftp. fao.org/docrep/fao/009/a0512e/a0512e00.pdf
3. Production of cell-bound proteinase by Lactobacillus bulgaricus and its location in the bacterial cell;Argyle;J Appl Bacteriol,1976
4. Effect of lactic acid fermentation of onions (Allium cepa) on the composition of flavonol glucosides;Bisakowski;Int J Food Sci Technol,2007
5. Reduction of levels of volatile components associated with the ‘beany’ flavor in soymilk by lactobacilli and streptococci;Blagden;J Food Sci,2005
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