摘要:
routledgehandbooks.com参考文章(86)
Microbial Contamination of Fresh Fruits and Vegetables Microbiology of fruits and vegetables. pp. 19- 48 ,(2005) , 10.1201/9781420038934-6
Nicola Uccella, Olive biophenols: novel ethnic and technological approach Trends in Food Science and Technology. ,vol. 11, pp. 328- 339 ,(2000) , 10.1016/S0924-2244(01)00028-0
Linda J. Harris, The microbiology of vegetable fermentations Microbiology of Fermented Foods. pp. 45- 72 ,(1998) , 10.1007/978-1-4613-0309-1_2
Baltasar Mayo, Tamara Aleksandrzak-Piekarczyk, Mara Fernndez, Magdalena Kowalczyk, Pablo lvarez-Martn, Jacek Bardowski, Updates in the Metabolism of Lactic Acid Bacteria Wiley‐Blackwell. pp. 3- 33 ,(2010) , 10.1002/9780813820866.CH1
Sterling Thompson, Microbiological Spoilage of High-Sugar Products Compendium of the Microbiological Spoilage of Foods and Beverages. pp. 301- 324 ,(2009) , 10.1007/978-1-4419-0826-1_11
W. H. Holzapfel, B. J. B. Wood, Lactic acid bacteria in contemporary perspective Springer, Boston, MA. pp. 1- 6 ,(1995) , 10.1007/978-1-4615-5817-0_1
Baboo M. Nair, Jashbhai B. Prajapati, The History of Fermented Foods Handbook of fermented functional foods. pp. 1- 25 ,(2003) , 10.1201/9781420053289-1
Nduka Okafor, Benedict C Okeke, Modern Industrial Microbiology and Biotechnology ,(2007)
Robert W. Hutkins, Microbiology and Technology of Fermented Foods ,(2006)
Nicholas Dufour, Jeffrey Swana, Reeta P. Rao, Fermentation Organisms for 5‐ and 6‐Carbon Sugars Plant Biomass Conversion. pp. 157- 197 ,(2011) , 10.1002/9780470959138.CH8