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Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation
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Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation

Bergentall, Martina K. ; Malafronte, Loredana ; As, Dorine ; Calmet, Emeline ; Melin, Petter

European food research & technology, 2024-03, Vol.250 (3), p.811-820 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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2
Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi
Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi
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Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi

Lee, Min Jung ; Park, Sung Jin ; Choi, Yun-Jeong ; Lee, Mi-Ai ; Yun, Ye-Rang ; Min, Sung Gi ; Seo, Hye-Young ; Her, Jae-Young ; Park, Sung Hee

Journal of food science and technology, 2020-11, Vol.57 (11), p.4103-4110 [Periódico revisado por pares]

New Delhi: Springer India

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3
Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production
Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production
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Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production

Battistelli, Noemi ; Perpetuini, Giorgia ; Perla, Carlo ; Arfelli, Giuseppe ; Zulli, Camillo ; Rossetti, Alessio Pio ; Tofalo, Rosanna

European food research & technology, 2020-05, Vol.246 (5), p.1031-1039 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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4
Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains
Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains
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Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains

Yang, Xiaoxing ; Zhou, Jiachun ; Fan, Liqiang ; Qin, Zhen ; Chen, Qiming ; Zhao, Liming

Food Science and Biotechnology, 2018, 27(6), , pp.1719-1726 [Periódico revisado por pares]

Singapore: Springer Singapore

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5
GC–MS based metabolomics study of fermented stipe of Sparassis crispa
GC–MS based metabolomics study of fermented stipe of Sparassis crispa
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GC–MS based metabolomics study of fermented stipe of Sparassis crispa

Seo, Seung-Ho ; Park, Seong-Eun ; Kim, Eun-Ju ; Son, Hong-Seok

Food Science and Biotechnology, 2018, 27(4), , pp.1111-1118 [Periódico revisado por pares]

Singapore: Springer Singapore

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