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Cited by Other Article(s)

Wu S, Zhou N, Li D, He S, Chen Y, Bai Y, Zhou M, He J, Wang C. Effects of Selenium on the Growth and Fermentation Properties of Se-Enriched B acillus Subtilis J-2. J Food Biochem 2015. [DOI: 10.1111/jfbc.12184] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]

Affiliation(s)

Shan Wu Hubei Collaborative Innovation Center of Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Key Laboratory of Fermentation Engineering (Ministry of Education); Hubei University of Technology; Wuhan 430068 China
Na Zhou Hubei Collaborative Innovation Center of Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Key Laboratory of Fermentation Engineering (Ministry of Education); Hubei University of Technology; Wuhan 430068 China
Dongsheng Li Hubei Collaborative Innovation Center of Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Key Laboratory of Fermentation Engineering (Ministry of Education); Hubei University of Technology; Wuhan 430068 China
Sai He Hubei Collaborative Innovation Center of Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Key Laboratory of Fermentation Engineering (Ministry of Education); Hubei University of Technology; Wuhan 430068 China
Yang Chen Hubei Collaborative Innovation Center of Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Key Laboratory of Fermentation Engineering (Ministry of Education); Hubei University of Technology; Wuhan 430068 China
Ye Bai Hubei Collaborative Innovation Center of Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Key Laboratory of Fermentation Engineering (Ministry of Education); Hubei University of Technology; Wuhan 430068 China
Mingquan Zhou Lianou Center of Wuhan University; Wuhan China
Jianjun He Institute of Processing of Agricultural Produce and Nuclear Agricultural Research; Hubei Academy of Agricultural Sciences; Wuhan China
Chao Wang Hubei Collaborative Innovation Center of Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Key Laboratory of Fermentation Engineering (Ministry of Education); Hubei University of Technology; Wuhan 430068 China

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Sobrino-López A, Martín-Belloso O. Use of nisin and other bacteriocins for preservation of dairy products. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.11.009] [Citation(s) in RCA: 110] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]