Interactions Between Starter Culture and Raw Material in Lactic Acid Fermentation of Sliced Carrot-Reference-Cited by-同舟云学术

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Interactions Between Starter Culture and Raw Material in Lactic Acid Fermentation of Sliced Carrot

Published:1994-08 Issue:4 Volume:27 Page:337-341
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Aukrust Thea W.,Blom Hans,Sandtory Beate F.,Slinde Erik

Publisher

Elsevier BV

Subject

Food Science

Cited by 20 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. Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds;Microorganisms;2019-11-22

2. Non-dairy Functional Foods: Potential of Probiotics;Microbes in Food and Health;2016

3. Importance of Yeasts and Lactic Acid Bacteria in Food Processing;Food Engineering Series;2014

4. Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations;Journal of the Science of Food and Agriculture;2012-07-17

5. Vegetable Fermentation with Economical Significance in South America;Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition;2012-05-10

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