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Studying the dynamics of microbial populations during food fermentation: Table 1
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Comparison of Different Approaches To Quantify Staphylococcus aureus Cells by Real-Time Quantitative PCR and Application of This Technique for Examination of Cheese
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Evolution of the Lactic Acid Bacterial Community during Malt Whisky Fermentation: a Polyphasic Study
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High Prevalence of Vancomycin-Resistant Enterococci in Swedish Sewage
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Development of a Flow Cytometric Method To Analyze Subpopulations of Bacteria in Probiotic Products and Dairy Starters
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Identification of the Bacterial Microflora in Dairy Products by Temporal Temperature Gradient Gel Electrophoresis
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Direct Profiling of Environmental Microbial Populations by Thermal Dissociation Analysis of Native rRNAs Hybridized to Oligonucleotide Microarrays
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Bacterial Community Structure and Location in Stilton Cheese
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Rapid Enumeration of Listeria monocytogenes in Artificially Contaminated Cabbage Using Real-Time Polymerase Chain Reaction
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Microbial Network and Fermentation Information of Silage
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Lactobacilli in sourdough fermentation
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rDNA-based DGGE analysis and electron microscopic observation of cocoa beans to monitor microbial diversity and distribution during the fermentation process
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Directional design of a starter to assemble the initial microbial fermentation community of baijiu
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Viable cells differentiation improves microbial dynamics study of fermented milks
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A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese
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Novel extraction strategy of ribosomal RNA and genomic DNA from cheese for PCR-based investigations
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Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis
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Microbial diversity in Natural Whey Cultures used for the production of Caciocavallo Silano PDO cheese
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Application of culture culture-independent molecular biology based methods to evaluate acetic acid bacteria diversity during vinegar processing
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Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods
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Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand
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Yeast biota associated to naturally fermented table olives from different Italian cultivars
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Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2015.02.008openalex-snapshot
A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2015.03.033openalex-snapshot
PCR-DGGE assessment of the bacterial diversity in Spanish-style green table-olive fermentations
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2017.03.010openalex-snapshot
Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making
inferred← citeshttps://doi.org/10.1016/j.jbiotec.2006.09.022openalex-snapshot
A proportional analysis method using non-kinetic real-time PCR
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2008.10.019openalex-snapshot
Influence of backslopping on the acidifications curves of “Tomme” type cheeses made during 10 successive days
inferred← citeshttps://doi.org/10.1016/j.jfutfo.2024.06.001openalex-snapshot
Effect of green coffee beans fermentation with and without ohmic heating: physicochemical and sensory properties
inferred← citeshttps://doi.org/10.1016/j.jfutfo.2026.01.019openalex-snapshot
Exploration of the Influences of Various Coagulants on Multi-Dimensional Quality Indices During the Pre-Fermentation Stage of Sufu
inferred← citeshttps://doi.org/10.1016/j.jgr.2015.04.004openalex-snapshot
Effects of cultivation ages and modes on microbial diversity in the rhizosphere soil of Panax ginseng
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.06.007openalex-snapshot
Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot
inferred← citeshttps://doi.org/10.1016/j.lwt.2017.04.001openalex-snapshot
Identification of microbial communities, with a focus on foodborne pathogens, during kimchi manufacturing process using culture-independent and -dependent analyses
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.11.001openalex-snapshot
Fast evaluation by quantitative PCR of microbial diversity and safety of Chinese Paocai inoculated with Lactobacillus plantarum NCU116 as the culture starter
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.117197openalex-snapshot
Genomic and phenotypic characterization of Weissella paramesenteroides WP12 from fermented fish sauce (Budu) reveals promising strain for food fermentation and probiotic applications
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118035openalex-snapshot
The effect of storage temperature on the physicochemical characteristics, volatile compounds and microbial community of a traditionally fermented dairy product
inferred← citeshttps://doi.org/10.1016/j.meatsci.2025.109998openalex-snapshot
Influence of product type and ripening time on the antibiotic resistance profile of lactic acid bacteria isolated from Spanish fermented pork products
inferred← citeshttps://doi.org/10.1016/j.micpath.2018.04.024openalex-snapshot
Enhancement of anti-tubercular activity and biomass of fermented food associated Staphylococcus hominis strain MANF2 using Taguchi orthogonal array and Box-Behnken design
inferred← citeshttps://doi.org/10.1016/j.mimet.2005.07.018openalex-snapshot
Application of reverse transcriptase PCR-based T-RFLP to perform semi-quantitative analysis of metabolically active bacteria in dairy fermentations
inferred← citeshttps://doi.org/10.1016/j.snb.2019.127197openalex-snapshot
Enzyme-controlled mesoporous nanosensor for the detection of living Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1016/j.tifs.2022.09.017openalex-snapshot
Metaproteomics as a tool to optimize the maize fermentation process
inferred← citeshttps://doi.org/10.1016/j.watres.2015.12.040openalex-snapshot
Toxicity of titanium dioxide nanoparticles on Pseudomonas putida
inferred← citeshttps://doi.org/10.1016/j.watres.2017.11.021openalex-snapshot
Silver nanoparticles stimulate the proliferation of sulfate reducing bacterium Desulfovibrio vulgaris
inferred← citeshttps://doi.org/10.1017/s0022029909003975openalex-snapshot
Enumeration of starter cultures during yogurt production using Petrifilm™ AC plates associated with acidified MRS and M17 broths
inferred← citeshttps://doi.org/10.1021/acs.jafc.0c03254openalex-snapshot
Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS
inferred← citeshttps://doi.org/10.1021/acs.jafc.5c12295openalex-snapshot
Novel Sealing Method Enhances Microbial Diversity and Flavor Metabolites during the Fermentation of Luzhou-Flavor Liquor
inferred← citeshttps://doi.org/10.1038/ismej.2009.83openalex-snapshot
Investigation of archaeal and bacterial diversity in fermented seafood using barcoded pyrosequencing
inferred← citeshttps://doi.org/10.1038/s41564-025-02077-6openalex-snapshot
A defined microbial community reproduces attributes of fine flavour chocolate fermentation
inferred← citeshttps://doi.org/10.1038/s41575-020-00390-5openalex-snapshot
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
inferred← citeshttps://doi.org/10.1039/c8ra08921copenalex-snapshot
Purification and characterization of alkaline phosphatase from lactic acid bacteria
inferred← citeshttps://doi.org/10.1080/09168451.2018.1469395openalex-snapshot
Bacterial community analysis in three types of the fermented seafood, jeotgal, produced in South Korea
inferred← citeshttps://doi.org/10.1080/10408398.2018.1506906openalex-snapshot
Molecular techniques reveal more secrets of fermented foods
inferred← citeshttps://doi.org/10.1080/10408398.2023.2188951openalex-snapshot
Soybean fermentation: Microbial ecology and starter culture technology
inferred← citeshttps://doi.org/10.1111/1541-4337.12520openalex-snapshot
Fermented foods in a global age: East meets West
inferred← citeshttps://doi.org/10.1111/1541-4337.70540openalex-snapshot
Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization
inferred← citeshttps://doi.org/10.1111/1750-3841.12289openalex-snapshot
Diversity of Lactic Acid Bacteria during Fermentation of a Traditional Chinese Fish Product, Chouguiyu (Stinky Mandarinfish)
inferred← citeshttps://doi.org/10.1111/1750-3841.70911openalex-snapshot
Application of Chitosan/CMC Composite Films for Improving the Safety and Quality of Chilled Litopenaeus vannamei
inferred← citeshttps://doi.org/10.1111/ijfs.14364openalex-snapshot
Evaluation of the quality characteristics of flour and pasta from fermented cassava roots
inferred← citeshttps://doi.org/10.1111/ijfs.15000openalex-snapshot
Microbiological and physicochemical characterisation of green table olives of Halkidiki and Conservolea varieties processed by the Spanish method on industrial scale
inferred← citeshttps://doi.org/10.1111/j.1365-2672.2005.02818.xopenalex-snapshot
Genetic characterization of strains of Saccharomycescerevisiae responsible for 'refermentation' in Botrytis-affected wines
inferred← citeshttps://doi.org/10.1111/j.1472-765x.2009.02647.xopenalex-snapshot
A new strategy to applyBacillus subtilisMA139 for the production of solid-state fermentation feed
inferred← citeshttps://doi.org/10.1111/j.1567-1364.2011.00747.xopenalex-snapshot
Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2012.02656.xopenalex-snapshot
Microbial Composition of the Korean Traditional Food “ kochujang ” Analyzed by a Massive Sequencing Technique
inferred← citeshttps://doi.org/10.1111/jam.14144openalex-snapshot
Monitoring of assertive Lactobacillus sakei and Lactobacillus curvatus strains using an industrial ring trial experiment
inferred← citeshttps://doi.org/10.1128/9781555816629.ch10openalex-snapshot
Bacteriophages in Industrial Food Processing: Incidence and Control in Industrial Fermentation
inferred← citeshttps://doi.org/10.1128/aem.00315-07openalex-snapshot
Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs
inferred← citeshttps://doi.org/10.1128/aem.00418-08openalex-snapshot
Polyphasic Approach to Bacterial Dynamics during the Ripening of Spanish Farmhouse Cheese, Using Culture-Dependent and -Independent Methods
inferred← citeshttps://doi.org/10.1128/aem.02189-06openalex-snapshot
Dynamics and Biodiversity of Populations of Lactic Acid Bacteria andAcetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans inGhana
inferred← citeshttps://doi.org/10.1128/aem.03090-18openalex-snapshot
Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation
inferred← citeshttps://doi.org/10.1128/aem.71.12.7872-7879.2005openalex-snapshot
Microbiological Study of Lactic Acid Fermentation of Caper Berries by Molecular and Culture-Dependent Methods
inferred← citeshttps://doi.org/10.1128/aem.71.12.8825-8835.2005openalex-snapshot
Development and Evaluation of Genome-Probing Microarrays for Monitoring Lactic Acid Bacteria
inferred← citeshttps://doi.org/10.1139/cjm-2015-0624openalex-snapshot
Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves
inferred← citeshttps://doi.org/10.1155/2020/8891259openalex-snapshot
Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage
inferred← citeshttps://doi.org/10.1155/jfpp/8811731openalex-snapshot
Optimizing Beverage Production: The Role of Fluid Dynamics in Microbial Fermentation
inferred← citeshttps://doi.org/10.1177/1082013208100533openalex-snapshot
Behavior of Lactococcus lactis subsp. lactis biovar. diacetylactis in a Four Lactococcus Strain Starter during Successive Milk Cultures
inferred← citeshttps://doi.org/10.1186/2193-1801-3-583openalex-snapshot
Screening and characterization of extracellular polysaccharides produced by Leuconostoc kimchii isolated from traditional fermented pulque beverage
inferred← citeshttps://doi.org/10.1186/s12866-022-02451-yopenalex-snapshot
High-throughput qPCR and 16S rRNA gene amplicon sequencing as complementary methods for the investigation of the cheese microbiota
inferred← citeshttps://doi.org/10.1186/s12866-025-04342-4openalex-snapshot
Bacterial community dynamics in spontaneously fermented Ghanaian cereals, legumes, root, tuber and plantain flours
inferred← citeshttps://doi.org/10.1186/s40168-020-00875-0openalex-snapshot
Microbiome definition re-visited: old concepts and new challenges
inferred← citeshttps://doi.org/10.1201/9781420082081-c3openalex-snapshot
Yogurt Microbiology and Biochemistry
inferred← citeshttps://doi.org/10.1264/jsme2.me2901rhopenalex-snapshot
Microbial Ecology Pushes Frontiers in Biotechnology
inferred← citeshttps://doi.org/10.12692/ijb/10.6.208-215openalex-snapshot
Partial characterization of exopolysaccharides produced by Leuconostoc sp. Isolated from intestine of Animals
inferred← citeshttps://doi.org/10.12692/ijb/16.5.35-46openalex-snapshot
Effects of probiotics on health
inferred← citeshttps://doi.org/10.1371/journal.pone.0077600openalex-snapshot
Characterization of the Viable but Nonculturable (VBNC) State in Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1533/9781845691417.3.306openalex-snapshot
Saccharomyces and related genera
inferred← citeshttps://doi.org/10.1590/s0101-20612011000200004openalex-snapshot
Caracterização taxonômica e fisiológica de bactérias ácido-láticas isoladas de pescado marinho
inferred← citeshttps://doi.org/10.1590/s1516-35982011000800005openalex-snapshot
Perfil fermentativo de silagens de cana-de-açúcar in natura ou queimada e tratadas ou não com Lactobacillus buchneri
inferred← citeshttps://doi.org/10.17108/actagrovar.2025.66.1.69openalex-snapshot
Ipari fermentációs lehetőségek az élelmiszerek és a sertéstakarmányok előállításában: Irodalmi áttekintés
inferred← citeshttps://doi.org/10.17159/sajs.2019/5996openalex-snapshot
Bacteria and yeast isolation and characterisation from a South African fermented beverage
inferred← citeshttps://doi.org/10.17221/74/2015-cjfsopenalex-snapshot
Application of lactic acid bacteria for production of fermented beverages based on rice flour
inferred← citeshttps://doi.org/10.17221/86/2008-cjfsopenalex-snapshot
Determination of antagonistic starter cultures for pickle and olive fermentation processes
inferred← citeshttps://doi.org/10.18174/239532openalex-snapshot
Ziziphus mauritiana (masau) fruits fermentation in Zimbabwe: from black-box to starter culture development
inferred← citeshttps://doi.org/10.21203/rs.3.rs-1135986/v1openalex-snapshot
Probiotic Characterization And Safety Assessment of Lactococcus Lactis Subsp. Lactis R7 Isolated From Ricotta Cheese
inferred← citeshttps://doi.org/10.21203/rs.3.rs-2071905/v1openalex-snapshot
Redox Gene Regulator Rex Diverts Fermentation In Concert with Low Charge Export in Streptococcus mutans
inferred← citeshttps://doi.org/10.3136/fstr.15.587openalex-snapshot
Rapid Detection of Acetic Acid Bacteria in the Traditional Pot-Fermented Rice Vinegar Kurozu
inferred← citeshttps://doi.org/10.3136/fstr.20.693openalex-snapshot
Changes in Microbial Community Composition during Production of Takanazuke
inferred← citeshttps://doi.org/10.3168/jds.2025-27506openalex-snapshot
Rapid and simultaneous quantification of viable Lactobacillus and Streptococcus thermophilus cells in yogurt by flow cytometry combined with novel oligonucleotide probes
inferred← citeshttps://doi.org/10.3168/jds.s0022-0302(07)71599-0openalex-snapshot
Short Communication: Carnobacterium maltaromaticum: The Only Carnobacterium Species in French Ripened Soft Cheeses as Revealed by Polymerase Chain Reaction Detection
inferred← citeshttps://doi.org/10.3389/fmicb.2014.00556openalex-snapshot
Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine
inferred← citeshttps://doi.org/10.3389/fmicb.2015.00834openalex-snapshot
Biopolymers from lactic acid bacteria. Novel applications in foods and beverages
inferred← citeshttps://doi.org/10.3389/fmicb.2017.01294openalex-snapshot
Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing
inferred← citeshttps://doi.org/10.3389/fmicb.2017.01988openalex-snapshot
The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations
inferred← citeshttps://doi.org/10.3389/fmicb.2018.03282openalex-snapshot
High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage
inferred← citeshttps://doi.org/10.3389/fmicb.2019.01520openalex-snapshot
Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation
inferred← citeshttps://doi.org/10.3389/fmicb.2020.00293openalex-snapshot
Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry
inferred← citeshttps://doi.org/10.3389/fmicb.2020.619166openalex-snapshot
Development of a High-Throughput Microfluidic qPCR System for the Quantitative Determination of Quality-Relevant Bacteria in Cheese
inferred← citeshttps://doi.org/10.3389/fmicb.2022.1092224openalex-snapshot
Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
inferred← citeshttps://doi.org/10.3389/fnut.2022.976020openalex-snapshot
Fermented foods and cardiometabolic health: Definitions, current evidence, and future perspectives
inferred← citeshttps://doi.org/10.3389/fphys.2022.951350openalex-snapshot
The active core microbiota of two high-yielding laying hen breeds fed with different levels of calcium and phosphorus
inferred← citeshttps://doi.org/10.3389/fsufs.2022.885328openalex-snapshot
Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds
inferred← citeshttps://doi.org/10.3390/beverages9010014openalex-snapshot
Diet Diversification and Priming with Kunu: An Indigenous Probiotic Cereal-Based Non-Alcoholic Beverage in Nigeria
inferred← citeshttps://doi.org/10.3390/fermentation10050236openalex-snapshot
Comparative Evaluation of Health-Promoting Compounds, Physicochemical and Microbiological Properties of Sorghum [Sorghum bicolor (L.) Moench] Based Mahewu Produced by Different Traditional Brewers in Thohoyandou, South Africa
inferred← citeshttps://doi.org/10.3390/fermentation8030124openalex-snapshot
Microbial Quality and Growth Dynamics in Shameta: A Traditional Ethiopian Cereal-Based Fermented Porridge
inferred← citeshttps://doi.org/10.3390/fermentation8040162openalex-snapshot
Fermented Foods and Their Role in Respiratory Health: A Mini-Review
inferred← citeshttps://doi.org/10.3390/fermentation8120688openalex-snapshot
Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology
inferred← citeshttps://doi.org/10.3390/foods10010069openalex-snapshot
Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues
inferred← citeshttps://doi.org/10.3390/foods10112861openalex-snapshot
Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota
inferred← citeshttps://doi.org/10.3390/foods12091836openalex-snapshot
Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk
inferred← citeshttps://doi.org/10.3390/foods12163131openalex-snapshot
Microbial Dynamics during labneh Ambaris Production in Earthenware Jars
inferred← citeshttps://doi.org/10.3390/foods13162534openalex-snapshot
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective
inferred← citeshttps://doi.org/10.3390/foods14020216openalex-snapshot
Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges
inferred← citeshttps://doi.org/10.3390/foods9070948openalex-snapshot
A Review on Adventitious Lactic Acid Bacteria from Table Olives
inferred← citeshttps://doi.org/10.3390/ijms262311493openalex-snapshot
Mathematical Modeling of Escherichia coli and Lactobacillus acidophilus Growth Based on Experimental Mixed Batch Cultivation
inferred← citeshttps://doi.org/10.3390/microorganisms10040736openalex-snapshot
Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter
inferred← citeshttps://doi.org/10.3390/microorganisms11010066openalex-snapshot
The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening
inferred← citeshttps://doi.org/10.3390/microorganisms8050672openalex-snapshot
Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis
inferred← citeshttps://doi.org/10.3390/microorganisms9061233openalex-snapshot
Genotypic and Phenotypic Characterization of Highly Alkaline-Resistant Carnobacterium maltaromaticum V-Type ATPase from the Dairy Product Based on Comparative Genomics
inferred← citeshttps://doi.org/10.3390/molecules24050928openalex-snapshot
Influence of Pickling Process on Allium cepa and Citrus limon Metabolome as Determined via Mass Spectrometry-Based Metabolomics
inferred← citeshttps://doi.org/10.36229/978-65-5866-168-9.cap.03openalex-snapshot
Avaliação da presença de microganismos em carne resfriada de bovino sem osso embalada a vácuo
inferred← citeshttps://doi.org/10.36229/978-65-5866-168-9.cap.07openalex-snapshot
A análise de regressão na vida de prateleira de alimentos usando “R”
inferred← citeshttps://doi.org/10.36229/978-65-5866-168-9.cap.08openalex-snapshot
Comportamento da fermentação alcoólica para produção de cachaça com e sem controle da temperatura em diferentes concentrações de brix e ph
inferred← citeshttps://doi.org/10.36229/978-65-5866-168-9.cap.10openalex-snapshot
Desenvolvimento de formulação de xampu neutralizante com extrato de repolho roxo
inferred← citeshttps://doi.org/10.36229/978-65-5866-168-9.cap.13openalex-snapshot
Qualidade microbiológica de superfícies e de leite cru de ordenhas manuais e mecânica
inferred← citeshttps://doi.org/10.4236/fns.2011.26087openalex-snapshot
Influence of the Backslopping Practice on the Microbial Diversity of the Lactococcus Population in a Model Cheesemaking
inferred← citeshttps://doi.org/10.4236/fns.2014.517181openalex-snapshot
Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread
inferred← citeshttps://doi.org/10.51415/10321/3171openalex-snapshot
Nutritional, antioxidant and metagenomic analysis of 'superfoods' produced with sprouted soybeans
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