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For: Breidt F, Skinner C. Buffer Models for pH and Acid Changes Occurring in Cucumber Juice Fermented with Lactiplantibacillus pentosus and Leuconostoc mesenteroides. J Food Prot 2022;85:1273-1281. [PMID: 35687740 DOI: 10.4315/jfp-22-068] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Accepted: 06/03/2022] [Indexed: 11/11/2022]
Number Cited by Other Article(s)
1
Xu J, Xu X, Yuan Z, Hua D, Yan Y, Bai M, Song H, Yang L, Zhu D, Liu J, Huo D, Liu H. Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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