"The Citrate Metabolism in Homo- and Heterofermentative LAB: A Selective Means of Becoming Dominant over Other Microorganisms in Complex Ecosystems"
written by Gemelas Laëtitia, Degraeve Pascal, Demarigny Yann,
published by Food and Nutrition Sciences, Vol.5 No.10, 2014
has been cited by the following article(s):
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[14] Fermented Dairy Product for a Low-Fat Bakery Product Application: Chemical and Sensory Analysis.
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[15] Lactobacillus in the Dairy Industry: From Natural Diversity to Biopreservation Resources
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[16] Fermented Dairy Product for a Low-Fat Bakery Product Application: Chemical and Sensory Analysis
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[17] The effect of organic acids and sulfur dioxide on C4 compound production and β-glucosidase activity of Oenococcus oeni from wines under acidic …
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[18] The effect of organic acids and sulfur dioxide on C4 compound production and β-glucosidase activity of Oenococcus oeni from wines under acidic conditions
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[19] The effect of organic acids and sulfur dioxide on C4 compound production and ß-glucosidase activity of Oenococcus oeni from wines under acidic conditions
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[20] Chemical Composition, Probiotic Survivability and Shelf Life Studies of Symbiotic Buttermilk
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[21] Fermented Plant Products from Tropical and Warm Countries
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[22] Antimicrobial activity of Lactobacillus strains against Escherichia coli: a multimethod approach to explore the mechanisms and factors determining the …