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Microbial Diversity and Quality-Related Physicochemical Properties of Spicy Cabbage in Northeastern China and Their Correlation Analysis

Chinese spicy cabbage (CSC) is a popular special fermented food in Northeast China. The bacterial community and quality of CSC from different regions of northeastern China (Group_J: Jilin province, Group_L: Liaoning province, Group_H: Heilongjiang province) at retail (Group_P) and home-made (Group_C...

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Uloženo v:
Hlavní autoři: Lixuan Chang, Guangqing Mu, Mingxu Wang, Tong Zhao, Yanfeng Tuo, Xuemei Zhu, Fang Qian
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2022-05-01
Edice:Foods
Témata:
Chinese spicy cabbage
China
microbial diversity
quality
correlation
On-line přístup:https://www.mdpi.com/2304-8158/11/10/1511
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