Isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in Taiwan-Reference-Cited by-同舟云学术

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Isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in Taiwan

Published:2012-01-23 Issue:10 Volume:92 Page:2069-2075
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Chen Yi-sheng,Wu Hui-chung,Lo Huei-yin,Lin Wan-chen,Hsu Wen-hsuan,Lin Ching-wen,Lin Po-ya,Yanagida Fujitoshi

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5583/fullpdf

Reference40 articles.

1. Isolation and characterization of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan;Chang;J Sci Food Agric,2011

2. Isolation and characterization of lactic acid bacteria from jiang-sun (fermented bamboo shoots), a traditional fermented food in Taiwan;Chen;J Sci Food Agric,2010

3. Isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan;Chen;J Appl Microbiol,2006

4. Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan;Chen;Lett Appl Microbiol,2006

5. Isolation and characterization of lactic acid bacteria from yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan;Lan;J Biosci Bioeng,2009

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