Advanced search
1 file | 526.17 KB Add to list

A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam

Author
Organization
Keywords
Dua muoi, Fermented vegetables, Ca muoi, Lactic acid bacteria, MALDI-TOF MS, PheS gene, GRADIENT GEL-ELECTROPHORESIS, 16S RIBOSOMAL-RNA, MASS-SPECTROMETRY, GENETIC DIVERSITY, GENOMIC DNA, IDENTIFICATION, PCR, KIMCHI, LACTOBACILLI, COMMUNITIES

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 526.17 KB

Citation

Please use this url to cite or link to this publication:

MLA
Nguyen, Doan Thi Lam, Koenraad Van Hoorde, Margo Cnockaert, et al. “A Description of the Lactic Acid Bacteria Microbiota Associated with the Production of Traditional Fermented Vegetables in Vietnam.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 163.1 (2013): 19–27. Print.
APA
Nguyen, D. T. L., Van Hoorde, K., Cnockaert, M., De Brandt, E., Aerts, M., Le Binh, T., & Vandamme, P. (2013). A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 163(1), 19–27.
Chicago author-date
Nguyen, Doan Thi Lam, Koenraad Van Hoorde, Margo Cnockaert, Evie De Brandt, Maarten Aerts, Thanh Le Binh, and Peter Vandamme. 2013. “A Description of the Lactic Acid Bacteria Microbiota Associated with the Production of Traditional Fermented Vegetables in Vietnam.” International Journal of Food Microbiology 163 (1): 19–27.
Chicago author-date (all authors)
Nguyen, Doan Thi Lam, Koenraad Van Hoorde, Margo Cnockaert, Evie De Brandt, Maarten Aerts, Thanh Le Binh, and Peter Vandamme. 2013. “A Description of the Lactic Acid Bacteria Microbiota Associated with the Production of Traditional Fermented Vegetables in Vietnam.” International Journal of Food Microbiology 163 (1): 19–27.
Vancouver
1.
Nguyen DTL, Van Hoorde K, Cnockaert M, De Brandt E, Aerts M, Le Binh T, et al. A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2013;163(1):19–27.
IEEE
[1]
D. T. L. Nguyen et al., “A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 163, no. 1, pp. 19–27, 2013.
@article{3254160,
  author       = {Nguyen, Doan Thi Lam and Van Hoorde, Koenraad and Cnockaert, Margo and De Brandt, Evie and Aerts, Maarten and Le Binh, Thanh and Vandamme, Peter},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keywords     = {Dua muoi,Fermented vegetables,Ca muoi,Lactic acid bacteria,MALDI-TOF MS,PheS gene,GRADIENT GEL-ELECTROPHORESIS,16S RIBOSOMAL-RNA,MASS-SPECTROMETRY,GENETIC DIVERSITY,GENOMIC DNA,IDENTIFICATION,PCR,KIMCHI,LACTOBACILLI,COMMUNITIES},
  language     = {eng},
  number       = {1},
  pages        = {19--27},
  title        = {A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2013.01.024},
  volume       = {163},
  year         = {2013},
}

Altmetric
View in Altmetric
Web of Science
Times cited: