Articles citing this article

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Cited article:

Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

Marina Al Daccache, Mohamed Koubaa, Richard G. Maroun, et al.
Molecules 25 (16) 3698 (2020)

Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions

Fabien Cousin, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace and Marina Cretenet
Microorganisms 5 (3) 39 (2017)

Potential Applications of the Cyclic Peptide Enterocin AS-48 in the Preservation of Vegetable Foods and Beverages

Hikmate Abriouel, Rosario Lucas, Nabil Ben Omar, Eva Valdivia and Antonio Gálvez
Probiotics and Antimicrobial Proteins 2 (2) 77 (2010)

Inactivation of exopolysaccharide and 3-hydroxypropionaldehyde-producing lactic acid bacteria in apple juice and apple cider by enterocin AS-48

Pilar Martínez-Viedma, Hikmate Abriouel, Nabil Ben Omar, et al.
Food and Chemical Toxicology 46 (3) 1143 (2008)

Lactic acid bacteria evolution during winemaking: Use of rpoB gene as a target for PCR-DGGE analysis

Vincent Renouf, Olivier Claisse, Cécile Miot-Sertier and Aline Lonvaud-Funel
Food Microbiology 23 (2) 136 (2006)

Winemaking Biochemistry and Microbiology: Current Knowledge and Future Trends

M. Victoria Moreno-Arribas and M. Carmen Polo
Critical Reviews in Food Science and Nutrition 45 (4) 265 (2005)