Microbes as a Source for the Production of Food Ingredients-Reference-Cited by-同舟云学术

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Microbes as a Source for the Production of Food Ingredients

Published:2017-10-31 Issue: Volume: Page:123-148
ISSN:
Container-title:Microbial Functional Foods and Nutraceuticals
language:
Short-container-title:

Author:

Gupta Charu¹,Prakash Dhan¹

Affiliation:

1. Amity Institute for Herbal Research and Studies; Amity University UP; Noida India

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781119048961.ch6/fullpdf

Reference88 articles.

1. Arena M.P. D. Fiocco S. Massa V. Capozzi P. Russo G. Spano 2014 Lactobacillus plantarum as a strategy for an in situ production of vitamin B 2 J. Food Nutr. Disord S1 004

2. Production of single cell protein from orange peels using Aspergillus niger and Saccharomyces cerevisiae;Azam;Global J. Biotechn. Biochem.,2014

3. The effect of infections on susceptibility to autoimmune and allergic diseases;Bach;N. Engl. J Med.,2002

4. Physiology: obesity and gut flora;Bajzer;Nature,2006

5. Micro-algae as a source of protein;Becker;Biotechnol. Adv.,2007

Cited by 2 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. Hydrolysis of Lactose in Milk: Current Status and Future Products;Food Reviews International;2021-10-06

2. Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications;Journal of Food Science;2019-06-25

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