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For: TAKAGI KAYOKO, TOYODA MASATAKE, SAITO YUKIO, NIWA MOTOHIRO, MORIMOTO HIDEO. Composition of Fermented Grape Juice Continuously Produced by Immobilized Lactobacillus casei. J Food Sci 1990. [DOI: 10.1111/j.1365-2621.1990.tb06785.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Number Cited by Other Article(s)
1
Joshi VK, Somesh S. Preparation and evaluation of sauces from lactic acid fermented vegetables. Journal of Food Science and Technology 2010;47:214-8. [PMID: 23572627 DOI: 10.1007/s13197-010-0037-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/17/2009] [Accepted: 07/21/2009] [Indexed: 11/28/2022]
2
Pidoux M, Pilet MF, Ripoche V. Growth performances ofLactobacillus hilgardii immobilized in dextran gel and in continuous fermentation. World J Microbiol Biotechnol 1992;8:393-8. [DOI: 10.1007/bf01198752] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Revised: 01/14/1992] [Accepted: 01/25/1992] [Indexed: 11/27/2022]
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