Articles citing this article

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Cited article:

Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life

Mohsen Zareian, Nadine Böhner, Helene M. Loos, et al.
Food Packaging and Shelf Life 18 51 (2018)
https://doi.org/10.1016/j.fpsl.2018.08.001

Characterization of antifungal organic acids produced by Lactobacillus harbinensis K.V9.3.1Np immobilized in gellan–xanthan beads during batch fermentation

Yanath Belguesmia, Hanitra Rabesona, Jérôme Mounier, et al.
Food Control 36 (1) 205 (2014)
https://doi.org/10.1016/j.foodcont.2013.08.028