Reference Citation Analysis: Find an Article, Find a Category, Find a Journal, Find a Scholar

For:	Jay JM. Fermentation and Fermented Dairy Products. Modern Food Microbiology. Boston: Springer US; 1996. pp. 131-48. [DOI: 10.1007/978-1-4615-7473-6_7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]

Number	Cited by Other Article(s)
1	BARBUT S. COLOR DEVELOPMENT DURING NATURAL FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI-TYPE PRODUCTS. ACTA ACUST UNITED AC 2010. [DOI: 10.1111/j.1745-4573.2009.00198.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
2	Kang J, Lee J, Min S, Min D. Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb08254.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse