(Q44872075)

7 December 2017

title

Lactobacilli and tartrazine as causative agents of red-color spoilage in cucumber pickle products (English)

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7 December 2017

Pérez-Díaz IM

1

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7 December 2017

Kelling RE

2

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7 December 2017

Hale S

3

1 reference

7 December 2017

Breidt F

4

1 reference

7 December 2017

McFeeters RF

5

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7 December 2017

publication date

1 September 2007

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7 December 2017

published in

Journal of Food Science

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7 December 2017

volume

72

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7 December 2017

issue

7

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7 December 2017

page(s)

M240-5

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Basic local alignment search tool

7 December 2017

cites work

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00460.X

Identification and characterization of Leuconostoc fallax strains isolated from an industrial sauerkraut fermentation

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00460.X

Impaired growth rates in milk of Lactobacillus helveticus peptidase mutants can be overcome by use of amino acid supplements.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00460.X

Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00460.X

Azo dye reduction by mesophilic and thermophilic anaerobic consortia.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00460.X

Rapid colorimetric determination of calcium in biologic fluids with methylthymol blue

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00460.X

10.1111/J.1750-3841.2007.00460.X

21 January 2018

Identifiers

DOI

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7 December 2017

1 reference