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Impact of quorum sensing on the quality of fermented foods
Pernille Johansen,
Lene Jespersen
Food Microbiology, Gut Health, and Fermentation
13
Citations (Scopus)
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Food Science
Fermented Food
100%
Sourdough
25%
Bacteriocin Production
25%
Dairy Product
25%
Keyphrases
Production Skills
20%
Fermented Vegetables
20%
Density-dependent Mechanism
20%
Acid Stress Tolerance
20%
Oriented Growth
20%