Microbiological quality and characteristics of probiotic products in China-Reference-Cited by-同舟云学术

Microbiological quality and characteristics of probiotic products in China

Published:2013-07-04 Issue:1 Volume:94 Page:131-138
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Chen Tingtao¹²³,Wu Qinglong¹⁴,Li Shengjie¹,Xiong Shunqiang¹,Jiang Shuying¹,Tan Qianglai¹,Zhang Zhichao¹,Zhu Daochen⁵,Wei Hua¹

Affiliation:

1. State Key Laboratory of Food Science and Technology; Nanchang University; Jiangxi 330047 China

2. Penn Ovarian Cancer Research Center, Center for Research on Reproduction and Women's Health (CRRWH), Department of Obstetrics and Gynecology; University of Pennsylvania; Philadelphia PA 19104 USA

3. Institute of Translational Medicine; Nanchang University, People's Republic of China; 999 Xuefu Rd Honggu District, Nanchang China

4. Food and Nutritional Science, School of Biological Sciences; The University of Hong Kong; Pokfulam Road Hong Kong

5. School of the Environment; Jiangsu University; Zhenjiang Jiangsu 212013 China

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6221/fullpdf

Reference22 articles.

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5. Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy);Valmorri;Antonie Leeuwenkoek,2010

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