Microbiological and biochemical changes during processing of the traditional chinese food douzhi

Food Control

Volumn 20, Issue 12, 2009, Pages 1086-1091

  Ding, Yu Zhen ^a   Zhang, Shao Ying ^a   Liu, Peng ^a   Yuan, Wenqiao ^b   Liang, Jin Yi ^c   Zhao, Zhe ^a   Zhang, Yu Dong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Kansas State University   (United States)

^c Beijing Naton Medical Group   (China)

Author keywords

Lactococcus lactis; Leuconostoc citreum; Mung bean

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOCOCCUS LACTIS; LEUCONOSTOC; LEUCONOSTOC CITREUM; VIGNA RADIATA VAR. RADIATA;

EID: 67349173196     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.02.005     Document Type: Article

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