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Nutritional compositions, microbial quality, bioactivities, and volatile compounds of a novel vinegar from wild edible mushroom, Russula delica Fr.
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- Food Production, Processing & Nutrition, 2024, v. 6, n. 1, p. 1, doi. 10.1186/s43014-024-00231-x
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Antioxidant and Anthocyanin-Rich Vinegar Fermented from Thai Colored Rice Varieties.
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- Trends in Sciences, 2024, v. 21, n. 6, p. 1, doi. 10.48048/tis.2024.7532
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- Article
Characterization and sequencing analysis of pLP2.5-11 and pLP3.0-4 novel cryptic plasmids from Lactiplantibacillus plantarum WP72/27.
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- 3 Biotech, 2023, v. 13, n. 8, p. 1, doi. 10.1007/s13205-023-03684-y
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Conversion of golden oyster mushroom, Pleurotus citrinopileatus to sugar syrup using enzymatic hydrolysis as a substrate for novel bacterial cellulose (Nata) fermentation.
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- 3 Biotech, 2022, v. 12, n. 9, p. 1, doi. 10.1007/s13205-022-03274-4
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Production and development of vinegar fermentation from broken Riceberry rice using raw starch-degrading enzyme hydrolysis.
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- 3 Biotech, 2020, v. 10, n. 12, p. 1, doi. 10.1007/s13205-020-02488-8
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- Article
Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 1, p. 75, doi. 10.17221/474/2017-CJFS
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