Safety assessment and fermentation potential of Lactiplantibacillus plantarum L3 isolated from the traditional Chinese fermented food Bianba for yogurt production
Article in LWT (July 2024)
The most recent citing publications are shown below. View all 16 publications that cite this research output on Dimensions.
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
Article in Comprehensive Reviews in Food Science and Food Safety (May 2024)
Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters
Article in Current Research in Food Science (October 2023)