Lactic acid bacteria in traditional fermented Chinese foods

Food Research International

Volumn 44, Issue 3, 2011, Pages 643-651

  Liu, Shan na ^a   Han, Ye ^a   Zhou, Zhi jiang ^a  

^a TIANJIN UNIVERSITY   (China)

Author keywords

Application; Fermented Chinese foods; Food safety; Lactic acid bacteria

Indexed keywords

FERMENTATION PROCESS; FERMENTED CHINESE FOODS; FERMENTED FOODS; FOOD FERMENTATION; FOOD QUALITY; LACTIC ACID BACTERIA; TRADITIONAL FOOD;

BACTERIOLOGY; BODY FLUIDS; FERMENTATION; LACTIC ACID;

FOOD SAFETY;

BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 79952350510     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.12.034     Document Type: Review

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