Metabolites changes of a low-temperature and low-salt fermented Chinese kohlrabi during fermentation based on non-targeted metabolomic analysis

A low-temperature and low-salt industrially fermented Chinese kohlrabi (LSCK) was developed in this study, with the salt usage decreased by approximately 70% compared to the traditional high-salt fermented Chinese kohlrabi (HSCK). The differences in physicochemical properties, metabolites and overal...

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Bibliografische gegevens

Hoofdauteurs:	Zhiping Zhao, Hongfan Chen, Yulin Zhang, Xin Nie, Lu Xiang, Tao Peng, Dayu Liu, Huailiang Luo, Aili Wang
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	Frontiers Media S.A. 2023-04-01
Reeks:	Frontiers in Sustainable Food Systems
Onderwerpen:	low−salt fermentation non-targeted metabolomic GC-TOF-MS differential metabolites metabolic pathway fermented Chinese kohlrabi
Online toegang:	https://www.frontiersin.org/articles/10.3389/fsufs.2023.1156173/full
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