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Journal of Food Science

Volumn 66, Issue 1, 2001, Pages 162-166

Differential glucose and fructose utilization during cucumber juice fermentation

(3) Lu, Z a Fleming, H P a McFeeters, R F a

a NORTH CAROLINA STATE UNIVERSITY (United States)

Author keywords

Cucumber; Fermentable sugars; Lactic acid; Lactic acid bacteria

Indexed keywords

BACTERIAL GROWTH; BIOCHEMICAL PATHWAY; CUCUMBER; DEVELOPMENTAL STAGE; FOOD SAFETY; FRUCTOSE; FRUIT JUICE; GLUCOSE METABOLISM; MICROBIAL DEGRADATION; STARTER CULTURE;

BACTERIA (MICROORGANISMS); CUCUMIS SATIVUS; LACTOBACILLUS PLANTARUM;

EID: 0035084136 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2001.tb15600.x Document Type: Article

Times cited : (30)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.