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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
214
ssf for foods and beverages
Landete, J.M.A., Rodríguez, H.C., De Las Rivas, B., and Muñoz, R. (2008).
Characterization of a benzyl alcohol dehydrogenase from Lactobacillus
plantarum WCFS1. Journal of Agricultural and Food Chemistry. 56(12),
4497–4503.
Leal- Sánchez, M.V., Ruiz- Barba, J.L., Sánchez, A.H., Rejano, L.,
Jiménez- Díaz, R., and Garrido, A. (2003). Fermentation profile and
optimization of green olive fermentation using Lactobacillus plantarum
LPCO10 as a starter culture. Food Microbiology. 20(4), 421–430.
Little, W., Fowler, H.W., and Coulson J. (1973). e Shorter Oxford English
Dictionary. Oxford University Press.
Malisorn, C. and Suntornsuk, W. (2008). Optimization of β- carotene produc-
tion by Rhodotorula glutinis DM28 in fermented ...
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Publisher Resources

ISBN: 9781439844960