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H+-ATPase-Defective Variants of Lactobacillus delbrueckii subsp. bulgaricus Contribute to Inhibition of Postacidification of Yogurt during Chilled Storage

Author
XINHUI WANG1 ; HONGYANG REN2 3 ; DAYU LIU1 ; BING WANG2 3 ; WENYOU ZHU4 ; WEI WANG1
[1] Food-processing Application Key Lab of Sichuan Province, Chengdu Univ., Chengdu 610106, China
[2] State Key Laboratory of Oil and Gas Reservoir Geology and Exploitation, Southwest Petroleum Univ., Chengdu 610500, China
[3] School of Chemistry and Chemical Engineering, Southwest Petroleum Univ., Chengdu 610500, China
[4] Dept. of Life Science and Food Engineering, Yibin College, Yibin 644000, China
Source

Journal of food science. 2013, Vol 78, Num 1-3 ; M297-M302 ; ref : 1/4 p

CODEN
JFDSAZ
ISSN
0022-1147
Scientific domain
Food science technology
Publisher
Wiley, Hoboken, NJ
Publication country
United States
Document type
Article
Language
English
Author keyword
H+-ATPase Lactobacillus delbrueckii subsp bulgaricus postacidification yogurt
Keyword (fr)
Conservation aliment Entreposage Inhibition Lactobacillus delbrueckii Variant Yaourt Bactérie Lactobacillaceae Produit laitier
Keyword (en)
Food preservation Warehousing Inhibition Lactobacillus delbrueckii Variant Yogurt Bacteria Lactobacillaceae Dairy product
Keyword (es)
Conservación alimento Almacenamiento Inhibición Lactobacillus delbrueckii Variante Yogur Bacteria Lactobacillaceae Producto lácteo
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
27174877

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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