• Corpus ID: 9578799

Lactic acid fermentation of tomato: effects on cis/trans lycopene isomer ratio, β-carotene mass fraction and formation of L(+)- and D(-)-lactic acid.

@article{Bartkien2013LacticAF,
  title={Lactic acid fermentation of tomato: effects on cis/trans lycopene isomer ratio, $\beta$-carotene mass fraction and formation of L(+)- and D(-)-lactic acid.},
  author={Elena Bartkienė and Daiva Vidmantienė and Grazina Juodeikiene and Pranas Vi{\vs}kelis and Dalia Urbonavi{\vc}ienė},
  journal={Food Technology and Biotechnology},
  year={2013},
  volume={51},
  pages={471-478}
}
Elena Bartkiene1*, Daiva Vidmantiene2, Grazina Juodeikiene2, Pranas Viskelis2,3 and Dalia Urbonaviciene2,3 Lithuanian University of Health Sciences, Veterinary Academy, Department of Food Safety and Quality, Tilzes str. 18, LT-47181 Kaunas, Lithuania Kaunas University of Technology, Department of Food Technology, Radvilenu str. 19, LT-50254 Kaunas, Lithuania Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno str. 30, LT-54333 Babtai, Kaunas District… 

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The highly promising results of these studies underline the important role that functional, bacteriocinogenic LAB strains may play in the food industry as starter cultures, co-cultures, or bioprotective cultures, to improve food quality and safety.
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