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Cited by in F6Publishing
For: Liu A, Yan X, Shang H, Ji C, Zhang S, Liang H, Chen Y, Lin X. Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish. Foods 2022;11:1932. [PMID: 35804748 DOI: 10.3390/foods11131932] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Tian J, Yang X, Zhang K, Zhao Y, Cheng F, Jin Y. Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages. Front Nutr 2022;9:1058109. [PMID: 36698479 DOI: 10.3389/fnut.2022.1058109] [Reference Citation Analysis]
2 Cao X, Zhao M, Zou S, Li Z, Wu Y, Ji C, Chen Y, Dong L, Zhang S, Liang H. Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai. Foods 2022;11:3310. [DOI: 10.3390/foods11213310] [Reference Citation Analysis]