Fermentation of Allium chinense Bulbs With Lactobacillus plantarum ZDY 2013 Shows Enhanced Biofunctionalities, and Nutritional and Chemical Properties

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|22-1147|10|M2272-M2278

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.22-1147, Iss.10, 2015-10, pp. : M2272-M2278

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Fermentation of Allium chinense Bulbs With Lactobacillus plantarum ZDY 2013 Shows Enhanced Biofunctionalities, and Nutritional and Chemical Properties

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 10, 2015-10 ,pp. : M2272-M2278

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of Lactobacillus sp. on dough leavening

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 39, Iss. 1, 2015-02 ,pp. : 30-37

John Wiley & Sons Inc

Access to resources Recommend Favorite

Lactic acid bacteria diversity in Patagonian wines

By  

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Vol. 21, Iss. 1, 2015-02 ,pp. : 49-56

John Wiley & Sons Inc

Access to resources Recommend Favorite

Role of Ethylene on Sprouting of Onion Bulbs (Allium cepa L.)

By  

Acta Agriculturae Scandinavica, B, Vol. 49, Iss. 2, 1999-11 ,pp. : 122-124

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 4, 2015-04 ,pp. : 864-870

John Wiley & Sons Inc

Access to resources Recommend Favorite