Handbook of Plant-Based Fermented Food and Beverage Technology

By Y. Hui, E. Evranuz, F. N. Arroyo-López, L. Fan, S. Hansen, M. Jaramillo-Flores, M. Rakin, R. Freitas, Schwan, Weibiao Zhou. 2012

124 citations recorded by the source corpus.

Subfields: Molecular Biology

View Paper: https://www.semanticscholar.org/paper/c62deca996ed3da5c058cc73d5166f46b57c57db

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1. H. Pang
2. Heping Zhang
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4. Wenjun Liu

Citations in the corpus

• Biodiversity of Lactic Acid Bacteria (2014, background): “Microbial Diversity in Traditionally Fermented Cow’s Milk Samples of fermented cow’s milk were collected from the Xinjiang Uygur Autonomous Region, China (n = 10 from Zhaosu County and 12 from Tekesi County) and subjected to microbial diversity studies using 454 pyrosequencing (unpublished data).”