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Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate
36/36 checkable references clean · checked 2026-07-22
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
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The 36 checked references that resolve
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Probiotic Strains and Their Combination Inhibit In Vitro Adhesion of Pathogens to Pig Intestinal Mucosa
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Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage
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Valorisation of food waste via fungal hydrolysis and lactic acid fermentation with Lactobacillus casei Shirota
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Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment
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Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation
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Rapid quantification of reducing sugars in biomass hydrolysates: Improving the speed and precision of the dinitrosalicylic acid assay
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The 2 references without a DOI — listed, not checked
no DOI — not checkedThe safety, technological, nutritional, and sensory challenges associated with lacto‐fermentation of meat and meat products by using pure lactic acid bacteria strains and plant‐lactic acid bacteria bioproducts
no DOI — not checkedOECD‐FAO Agricultural Outlook 2018‐2027
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