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2 research outputs found
Quality comparison of sweet flour pastes produced via natural and temperature-controlled fermentation
Author
A Akolkar
B Viander
+32 more
B Wiander
C Schoenberger
C Wu
CG Zarkadas
D Técher
E Peñas
HY Chung
J Beganovié
J Feng
J Kirimura
J Zhao
J-C Cho
J-S Kim
JM Ames
M Krsek
M Steinhaus
N Udomsil
P Wanakhachornkrai
PA Breslin
R-Y Cui
RS Keast
S Kaneko
S Yamabe
SJ Lee
SM Rocha
T Nishimura
T Raghavendra
W Fiddler
X Gao
X Gao
Y Meng
Y Zhang
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii
Author
A Frostegård
A Giri
+42 more
AA Ali
Chongde Wu
CK Oh
D Majumdar
D Muñoz
EG Bligh
F Leroy
FDI Ji
G Kedia
GM Dugo
HF Kung
J Beganovié
J Moore-Kucera
J Mugula
J Zhao
Jia Zheng
Jun Huang
KL Dodds
M Latorre-Moratalla
M Nout
M Qian
M Saarinen
M Steinhaus
MA Rabie
ML Latorre-Moratalla
MM Rashad
O Adeniran
PM Yan
RF Mcfeeters
RG Buttery
Rongqing Zhou
SJ Lee
ST Du
SY Sun
T Raghavendra
T Xiong
TW Federle
V Kimaryo
W Fan
YH Tsai
YM Lu
ZF Liu
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref