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Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria

To satisfy the demand of industrial production, selecting strains suitable for fermentation initiation is necessary. In this study, the effects of mixed‐starter culture including Leuconostoc, Lactobacillus, and Weissella on the quality of Sichuan pickle were discussed. Results showed that mixed‐star...

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Bibliografische gegevens
Gepubliceerd in:Food Sci Nutr
Hoofdauteurs: Luo, Yuanli, Liu, Yuling, Ren, Ting, Wang, Bin, Peng, Yumei, Zeng, Sheng, Su, Yu
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: John Wiley and Sons Inc. 2020
Onderwerpen:
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7590268/
https://ncbi.nlm.nih.gov/pubmed/33133542
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1833
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