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Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation
Kimchi was prepared with different types of salts: purified salt (PS), solar salt aged for 1 year (SS1), aged for 3 years (SS3), and bamboo salt (BS). Kimchi inoculated with Leuconostoc mesenteroides P30 (starter kimchi), and control kimchi (non-starter kimchi) were prepared, and stored at – 1 °C fo...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049633/ https://ncbi.nlm.nih.gov/pubmed/30263773 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0251-7 |
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