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

For: Zeng X, Tang Z, Zhang W, He L, Deng L, Ye C, Fan J. Effect of red koji as a Starter Culture in "Wanergao": A Traditional Fermented Food in China. Food Sci Nutr 2020;8:5580-5590. [PMID: 33133560 PMCID: PMC7590277 DOI: 10.1002/fsn3.1849] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 07/27/2020] [Accepted: 07/28/2020] [Indexed: 12/29/2022] Open

For:	Zeng X, Tang Z, Zhang W, He L, Deng L, Ye C, Fan J. Effect of red koji as a Starter Culture in "Wanergao": A Traditional Fermented Food in China. Food Sci Nutr 2020;8:5580-5590. [PMID: 33133560 PMCID: PMC7590277 DOI: 10.1002/fsn3.1849] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 07/27/2020] [Accepted: 07/28/2020] [Indexed: 12/29/2022] Open

Number	Cited by Other Article(s)
1	Goveas LC, Ashwath K, Nazerath BR, Dsouza O, Ullekh, Umesh A, Muddappa VS. Development of coconut water-based exopolysaccharide rich functional beverage by fermentation with probiotic Lactobacillus plantarum SVP2. Biocatalysis and Agricultural Biotechnology 2021;34:102030. [DOI: 10.1016/j.bcab.2021.102030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse

Number

Cited by Other Article(s)

Goveas LC, Ashwath K, Nazerath BR, Dsouza O, Ullekh, Umesh A, Muddappa VS. Development of coconut water-based exopolysaccharide rich functional beverage by fermentation with probiotic Lactobacillus plantarum SVP2. Biocatalysis and Agricultural Biotechnology 2021;34:102030. [DOI: 10.1016/j.bcab.2021.102030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]