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Mikrobiologiczne aspekty produkcji kiszonej kapusty. Cz.2
作者: Szymon Strnad
DOI:
10.15199/64.2016.9.6
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参考文章
(12)
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Food safety challenges associated with traditional foods in German-speaking regions
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Elena Peñas, Juana Frias, Beatriz Sidro, Concepción Vidal-Valverde,
Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut.
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Food Microbiology.
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Mohamed A. Rabie, Hassan Siliha, Soher el-Saidy, Ahmed A. el-Badawy, F. Xavier Malcata,
Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria
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,vol. 129, pp. 1778- 1782 ,(2011) ,
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8.
Tao Xiong, Fei Peng, Yanyan Liu, Yaojun Deng, Xinyue Wang, Mingyong Xie,
Fermentation of Chinese sauerkraut in pure culture and binary co-culture with Leuconostoc mesenteroides and Lactobacillus plantarum
Lwt - Food Science and Technology.
,vol. 59, pp. 713- 717 ,(2014) ,
10.1016/J.LWT.2014.05.059
9.
P Kalac,
Changes in biogenic amine concentrations during sauerkraut storage.
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E. Peñas, C. Martínez-Villaluenga, J.-M. Pihlava, J. Frias,
Evaluation of refrigerated storage in nitrogen-enriched atmospheres on the microbial quality, content of bioactive compounds and antioxidant activity of sauerkrauts
Lwt - Food Science and Technology.
,vol. 61, pp. 463- 470 ,(2015) ,
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来源期刊
FERMENTATION, FRUITS AND VEGETABLE INDUSTRY
2016 年,
Volume: 60, Issue: 09,
Page: 33-34
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