Low-Calorie Sugars Produced by Lactic Acid Bacteria
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Wiley-Blackwell
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Orange peel fermentation using Lactiplantibacillus plantarum : microbiological analysis and physico‐chemical characterisation;International Journal of Food Science & Technology;2022-06-17
2. An update on water kefir: Microbiology, composition and production;International Journal of Food Microbiology;2021-05
3. Quantitative Proteomics for the Comprehensive Analysis of Stress Responses of Lactobacillus paracasei subsp. paracasei F19;Journal of Proteome Research;2017-09-18
4. Use of autochthonous lactic acid bacteria starters to ferment mango juice for promoting its probiotic roles;Preparative Biochemistry & Biotechnology;2016-05-18
5. Nutraceutics and High Value Metabolites Produced by Lactic Acid Bacteria;Biotechnology of Lactic Acid Bacteria;2015-09-26
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