PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Lactic Acid Bacteria in Food Biotechnology10.1016/b978-0-323-89875-1.00016-x2022305-317Exopolysaccharides from lactic acid bacteria in fermented foods and beveragesRwivoo Baruah, Arun Goyalhttps://api.elsevier.com/content/article/PII:B978032389875100016X?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:B978032389875100016X?httpAccept=text/plain
Bacteriocins of Lactic Acid Bacteria10.1016/b978-0-12-355510-6.50012-9199363-91Applications and Interactions of Bacteriocins from Lactic Acid Bacteria in Foods and BeveragesMARK A. DAESCHELhttps://api.elsevier.com/content/article/PII:B9780123555106500129?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:B9780123555106500129?httpAccept=text/plain
Advances in Fermented Foods and Beverages10.1016/b978-1-78242-015-6.00014-12015333-353Lactic acid bacteria as antifungal agentsA. Bianchinihttps://api.elsevier.com/content/article/PII:B9781782420156000141?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:B9781782420156000141?httpAccept=text/plain
Lactic Acid Bacteria in Food Biotechnology10.1016/b978-0-323-89875-1.00003-12022349-363Genetically modified lactic acid bacteria in food and beverages: Safety concerns for industry and clinical useMonique Ferrary Américo, Vasco Azevedo, Rodrigo Dias de Oliveira Carvalhohttps://api.elsevier.com/content/article/PII:B9780323898751000031?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:B9780323898751000031?httpAccept=text/plain
Beverages10.3390/beverages303002920173329Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid BacteriaAndrea Sabel, Simone Bredefeld, Martina Schlander, Harald Claushttps://www.mdpi.com/2306-5710/3/3/29/pdf
Microorganisms10.3390/microorganisms912253220219122532Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based BeveragesMałgorzata Ziarno, Patrycja Cichońskahttps://www.mdpi.com/2076-2607/9/12/2532/pdf
Lactic Acid Bacteria10.1007/978-981-13-7832-4_82019239-260Lactic Acid Bacteria and Gut HealthHaitao Li, Zhifeng Fanghttp://link.springer.com/content/pdf/10.1007/978-981-13-7832-4_8
Milk Substitutes - Selected Aspects10.5772/intechopen.949132021The Possibility of Obtaining Buckwheat Beverages Fermented with Lactic Acid Bacteria and BifidobacteriaEwa Kowalska, Małgorzata Ziarnohttp://www.intechopen.com/download/pdf/74166
Nutrients in Beverages10.1016/b978-0-12-816842-4.00012-52019419-465Functional and Nutritious Beverages Produced by Lactic Acid BacteriaMª Goretti Llamas-Arriba, Annel M. Hernández-Alcántara, Alba Yépez, Rosa Aznar, Mª Teresa Dueñas, Paloma Lópezhttps://api.elsevier.com/content/article/PII:B9780128168424000125?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:B9780128168424000125?httpAccept=text/plain
Lactic Acid Bacteria10.1007/978-981-13-7832-4_102019297-369Commercial Strains of Lactic Acid Bacteria with Health BenefitsXin Tang, Jichun Zhaohttp://link.springer.com/content/pdf/10.1007/978-981-13-7832-4_10