Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

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A rapid, sensitive, and versatile assay for protein using Coomassie brilliant blue G250

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Life Sciences, Biochemistry, Biotechnology +8

Flavor quality of fruits and vegetables

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Agriculture, Crop Sciences, Horticultural Sciences +17

Detection and Identification of Gastrointestinal <i>Lactobacillus</i> Species by Using Denaturing Gradient Gel Electrophoresis and Species-Specific PCR Primers

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Life Sciences, Microbiology, Molecular Biology +14

Direct profiling of the yeast dynamics in wine fermentations

Luca Cocolin, Linda F. Bisson, David A. Mills · FEMS Microbiology Letters · 2000 · 447 citations · Full text

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