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| A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam | | International journal of food microbiology |
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| Characterization of new strain Lactobacillus paracasei I-N-10 with proteolytic activity: Potential role in decrease in β-casein immuno-reactivity | | European food research and technology |
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| Control of milk pH reduces biofilm formation of Bacillus licheniformis and Lactobacillus paracasei on stainless steel | | Food control |
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| Storage Stability of Lactobacillus paracasei as Free Cells or Encapsulated in Alginate-Based Microcapsules in Low pH Fruit Juices | | Food and bioprocess technology |
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| Resistance of two temperate Lactobacillus paracasei bacteriophages to high pressure homogenization, thermal treatments and chemical biocides of industrial application | | Food microbiology |
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| Microbial reclamation of squid pen for the production of a novel extracellular serine protease by Lactobacillus paracasei subsp paracasei TKU012 | | Bioresource technology |
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| Production of l- and d-lactic acid from waste Curcuma longa biomass through simultaneous saccharification and cofermentation | | Bioresource technology |
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| A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics | | International journal of food microbiology |
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| Proteolytic activity of some Lactobacillus paracasei strains in a model ovine-milk curd system: Determination of free amino acids by RP-HPLC | | Food chemistry |
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