Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage-Reference-Cited by-同舟云学术

Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage

Published:2021-02-26 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ALAN Yusuf¹^ORCID,YILDIZ Neslihan¹

Affiliation:

1. Mus Alparslan University, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst45020.pdf

Reference37 articles.

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3. Biogenic amine and fermentation metabolite production assessments of Lactobacillus plantarum isolates for naturally fermented pickles;Alan Y.;Lebensmittel-Wissenschaft + Technologie,2018

4. Culture fermentation of Lactobacillus in traditional pickled gherkins: microbial development, chemical, biogenic amine and metabolite analysis;Alan Y.;Journal of Food Science and Technology,2019

5. Biogenic and volatile amine-related qualities of three popular fish species sold at Kuwait fish markets;Anderson A. K.;Food Chemistry,2008

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