Lactiplantibacillus plantarum subsp. plantarum BCRC10069 co-fermented cucumber safety and functional characteristics
Author:
Funder
Council of Agriculture
National Science and Technology Council
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference44 articles.
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2. Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus;Ahmed;Annals of Microbiology,2021
3. Biogenic amine and fermentation metabolite production assessments of Lactobacillus plantarum isolates for naturally fermented pickles;Alan;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2018
4. Quality ingredients and safety concerns for traditional fermented foods and beverages from Asia: A review;Anal;Fermentation,2019
5. Lactobacillus plantarum with functional properties: An approach to increase safety and shelf-life of fermented foods;Behera;BioMed Research International,2018
Cited by 1 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. Anti-inflammatory effects of a naturally lacto-fermented cucumber product on RAW 264.7 macrophages in association with increased functional ingredients;Food Chemistry: X;2023-12
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