SEARCH

SEARCH BY CITATION

Cited in:

CrossRef

This article has been cited by:

  1. 1
    Manas Ranjan Swain, Marimuthu Anandharaj, Ramesh Chandra Ray, Rizwana Praveen Rani, Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics, Biotechnology Research International, 2014, 2014, 1

    CrossRef

  2. 2
    Hasan Tanguler, Per E J Saris, Huseyin Erten, Microbial, chemical and sensory properties of shalgams made using different production methods, Journal of the Science of Food and Agriculture, 2014, 94, 12
  3. 3
    Filiz Altay, Funda Karbancıoglu-Güler, Ceren Daskaya-Dikmen, Dilek Heperkan, A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics, International Journal of Food Microbiology, 2013, 167, 1, 44

    CrossRef

  4. 4
    S.R. Herbel, B. Lauzat, M. Nickisch-Rosenegk, M. Kuhn, J. Murugaiyan, L.H. Wieler, S. Guenther, Species-specific quantification of probiotic lactobacilli in yoghurt by quantitative real-time PCR, Journal of Applied Microbiology, 2013, 115, 6