Citations: Evaluation of Lactobacillus reuteri Strains for Pumpkin (Cucurbita pepo L.) Juice Fermentation

Citation to this article as recorded by

Role of Probiotic Microbes Exerting Nutritional Properties

Fortification of γ-aminobutyric acid and bioactive compounds in Cucurbita moschata by novel two-step fermentation using Bacillus subtilis and Lactobacillus plantarum

LWT

Development of potentially probiotic and synbiotic pumpkin frozen desserts

CyTA - Journal of Food Vol. 17, Issue 1, 251, 2019

Fortification of dextran and mannitol in sweet pumpkin by fermentation with Leuconostoc mesenteroides SM

Korean Journal of Food Preservation Vol. 23, Issue 5, 718, 2016

Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation

Foods Vol. 10, Issue 6, 1435, 2021

Citations for "Evaluation of Lactobacillus reuteri Strains for Pumpkin (Cucurbita pepo L.) Juice Fermentation"

Citation to this article as recorded by