Fermentación láctica (Galician Wikipedia)

Analysis of information sources in references of the Wikipedia article "Fermentación láctica" in Galician language version.

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8web.archive.org

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8doi.org

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7nih.gov

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2google.com.ph

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1fao.org

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1ohio-state.edu

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1textbookofbacteriology.net

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1tempeh.info

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1microbiologyprocedure.com

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1milkfacts.info

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1jlindquist.net

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1morebeer.com

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1elmhurst.edu

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archive.org

Campbell N, Reece J (2005). Biology (7th ed.). Benjamin Cummings. ISBN 0-8053-7146-X.
Yang J, Cao Y, Cai Y, Terada F (July 2010). "Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation". Journal of Dairy Science 93 (7): 3136–45. PMID 20630231. doi:10.3168/jds.2009-2898.
Yang J, Cao Y, Cai Y, Terada F (July 2010). "Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation". Journal of Dairy Science 93 (7): 3136–45. PMID 20630231. doi:10.3168/jds.2009-2898.
Alm L (March 1982). "Effect of fermentation on lactose, glucose, and galactose content in milk and suitability of fermented milk products for lactose intolerant individuals". Journal of Dairy Science 65 (3): 346–52. PMID 7076958. doi:10.3168/jds.S0022-0302(82)82198-X.

doi.org

dx.doi.org

Closs O, Digranes A (1971). "Rapid identification of prompt lactose-fermenting genera within the familyh Enterobacteriaceae". Acta Pathologica et Microbiologica Scandinavica Section B 79 (5): 673–8. PMID 5286215. doi:10.1111/j.1699-0463.1971.tb00095.x.
Kanno T, Kuda T, An C, Takahashi H, Kimura B (2012). "Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria". LWT – Food Science and Technology 47 (1): 25–30. doi:10.1016/j.lwt.2012.01.007.
Steinkraus KH (September 1983). "Lactic acid fermentation in the production of foods from vegetables, cereals and legumes". Antonie van Leeuwenhoek (Antonie van Leeuwenhoek Journal) 49 (3): 337–48. PMID 6354083. doi:10.1007/BF00399508.
Yang J, Cao Y, Cai Y, Terada F (July 2010). "Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation". Journal of Dairy Science 93 (7): 3136–45. PMID 20630231. doi:10.3168/jds.2009-2898.
Yang J, Cao Y, Cai Y, Terada F (July 2010). "Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation". Journal of Dairy Science 93 (7): 3136–45. PMID 20630231. doi:10.3168/jds.2009-2898.
Cairns SP (2006-04-01). "Lactic acid and exercise performance : culprit or friend?". Sports Medicine 36 (4): 279–91. PMID 16573355. doi:10.2165/00007256-200636040-00001.
Nardis C, Mosca L, Mastromarino P (September–October 2013). "Vaginal microbiota and viral sexually transmitted diseases". Annali di Igiene 25 (5): 443–56. PMID 24048183. doi:10.7416/ai.2013.1946.
Alm L (March 1982). "Effect of fermentation on lactose, glucose, and galactose content in milk and suitability of fermented milk products for lactose intolerant individuals". Journal of Dairy Science 65 (3): 346–52. PMID 7076958. doi:10.3168/jds.S0022-0302(82)82198-X.

elmhurst.edu

"Cori Cycle Arquivado 23 de abril de 2008 en Wayback Machine.". Retrieved May 3, 2008, from Elmhurst, pp. 1–3.

fao.org

Battcock M, Azam-Ali S (1998). "Bacterial Fermentations". Fermented Fruits and Vegetables: A Global Perspective. Food and Agriculture Organization of the United Nations. ISBN 92-5-104226-8. Arquivado dende o orixinal o 2019-02-24. Consultado o 2007-06-10.

google.com.ph

books.google.com.ph

Olympia MS (1992). "Fermented Fish Products in the Philippines". Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development. National Academy Press. pp. 131–139.
Sanchez PC (2008). "Lactic-Acid-Fermented Fish and Fishery Products". Philippine Fermented Foods: Principles and Technology. University of the Philippines Press. p. 264. ISBN 9789715425544.

jlindquist.net

"Sauerkraut Fermentation". University of Wisconsin–Madison. 1999. Arquivado dende o orixinal o 2010-06-18. Consultado o 2010-01-09.

microbiologyprocedure.com

"Lactic acid fermentation". Microbiologyprocedure.com. Arquivado dende o orixinal o 2009-08-02. Consultado o 2010-01-09.

milkfacts.info

"Yogurt Production". Milk Facts. 2006-12-29. Arquivado dende o orixinal o 2010-01-15. Consultado o 2010-01-09.

morebeer.com

Nummer BA. "Brewing With Lactic Acid Bacteria". MoreFlavor Inc. Arquivado dende o orixinal o 4 October 2013. Consultado o 2 October 2013.

nih.gov

ncbi.nlm.nih.gov

Closs O, Digranes A (1971). "Rapid identification of prompt lactose-fermenting genera within the familyh Enterobacteriaceae". Acta Pathologica et Microbiologica Scandinavica Section B 79 (5): 673–8. PMID 5286215. doi:10.1111/j.1699-0463.1971.tb00095.x.
Steinkraus KH (September 1983). "Lactic acid fermentation in the production of foods from vegetables, cereals and legumes". Antonie van Leeuwenhoek (Antonie van Leeuwenhoek Journal) 49 (3): 337–48. PMID 6354083. doi:10.1007/BF00399508.
Yang J, Cao Y, Cai Y, Terada F (July 2010). "Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation". Journal of Dairy Science 93 (7): 3136–45. PMID 20630231. doi:10.3168/jds.2009-2898.
Yang J, Cao Y, Cai Y, Terada F (July 2010). "Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation". Journal of Dairy Science 93 (7): 3136–45. PMID 20630231. doi:10.3168/jds.2009-2898.
Cairns SP (2006-04-01). "Lactic acid and exercise performance : culprit or friend?". Sports Medicine 36 (4): 279–91. PMID 16573355. doi:10.2165/00007256-200636040-00001.
Nardis C, Mosca L, Mastromarino P (September–October 2013). "Vaginal microbiota and viral sexually transmitted diseases". Annali di Igiene 25 (5): 443–56. PMID 24048183. doi:10.7416/ai.2013.1946.
Alm L (March 1982). "Effect of fermentation on lactose, glucose, and galactose content in milk and suitability of fermented milk products for lactose intolerant individuals". Journal of Dairy Science 65 (3): 346–52. PMID 7076958. doi:10.3168/jds.S0022-0302(82)82198-X.

ohio-state.edu

mansfield.ohio-state.edu

Abedon ST (1998-04-03). "Glycolysis and Fermentation". Ohio State University. Arquivado dende o orixinal o 17 de xaneiro de 2010. Consultado o 2010-01-12.

tempeh.info

"Lactic acid fermentation". Tempeh.info. TopCultures bvba. Arquivado dende o orixinal o 29 de abril de 2010. Consultado o 2010-01-09.

textbookofbacteriology.net

Diversity of microorgsnisms - Text book of Microbiology. The heterolactic (phosphoketolase) pathway

web.archive.org

Battcock M, Azam-Ali S (1998). "Bacterial Fermentations". Fermented Fruits and Vegetables: A Global Perspective. Food and Agriculture Organization of the United Nations. ISBN 92-5-104226-8. Arquivado dende o orixinal o 2019-02-24. Consultado o 2007-06-10.
Abedon ST (1998-04-03). "Glycolysis and Fermentation". Ohio State University. Arquivado dende o orixinal o 17 de xaneiro de 2010. Consultado o 2010-01-12.
"Lactic acid fermentation". Tempeh.info. TopCultures bvba. Arquivado dende o orixinal o 29 de abril de 2010. Consultado o 2010-01-09.
"Lactic acid fermentation". Microbiologyprocedure.com. Arquivado dende o orixinal o 2009-08-02. Consultado o 2010-01-09.
"Yogurt Production". Milk Facts. 2006-12-29. Arquivado dende o orixinal o 2010-01-15. Consultado o 2010-01-09.
"Sauerkraut Fermentation". University of Wisconsin–Madison. 1999. Arquivado dende o orixinal o 2010-06-18. Consultado o 2010-01-09.
Nummer BA. "Brewing With Lactic Acid Bacteria". MoreFlavor Inc. Arquivado dende o orixinal o 4 October 2013. Consultado o 2 October 2013.
"Cori Cycle Arquivado 23 de abril de 2008 en Wayback Machine.". Retrieved May 3, 2008, from Elmhurst, pp. 1–3.