has been cited by the following article(s):
[1]
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Traditional Non-Dairy Fermented Products: A Candidate for Probiotics
Food Reviews International,
2023
DOI:10.1080/87559129.2023.2212040
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[2]
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Microbiological and physicochemical properties of fermented and unfermented sweet potato flour
European Food Science and Engineering,
2023
DOI:10.55147/efse.1259458
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[3]
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In vitro evaluation of probiotic potential and enzymatic profiling of Pichia kudriavzevii Y33 isolated from traditional home-made mango pickle
Journal of Genetic Engineering and Biotechnology,
2022
DOI:10.1186/s43141-022-00416-2
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[4]
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Probiotic properties of yeasts in traditional fermented foods and beverages
Journal of Applied Microbiology,
2022
DOI:10.1111/jam.15467
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[5]
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In vitro evaluation of probiotic potential and enzymatic profiling of Pichia kudriavzevii Y33 isolated from traditional home-made mango pickle
Journal of Genetic Engineering and Biotechnology,
2022
DOI:10.1186/s43141-022-00416-2
|
|
|
[6]
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Probiotic properties of yeasts in traditional fermented foods and beverages
Journal of Applied Microbiology,
2022
DOI:10.1111/jam.15467
|
|
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