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Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai.
Zhang, Xiru; Li, Yaxin; Zhao, Yaran; Guan, Hui; Jin, Chengwu; Gong, Hansheng; Sun, Xuemei; Wang, Ping; Li, Huamin; Liu, Wenli.
Afiliación
  • Zhang X; School of Food Engineering, Ludong University, Yantai 264025, China.
  • Li Y; School of Food Engineering, Ludong University, Yantai 264025, China.
  • Zhao Y; School of Food Engineering, Ludong University, Yantai 264025, China.
  • Guan H; School of Food Engineering, Ludong University, Yantai 264025, China.
  • Jin C; School of Food Engineering, Ludong University, Yantai 264025, China.
  • Gong H; School of Food Engineering, Ludong University, Yantai 264025, China.
  • Sun X; School of Food Engineering, Ludong University, Yantai 264025, China.
  • Wang P; Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai 264025, China.
  • Li H; School of Food Engineering, Ludong University, Yantai 264025, China; Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China; Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai 264025, China. Electronic address: hmli@ldu.edu.cn
  • Liu W; School of Food Engineering, Ludong University, Yantai 264025, China; Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China. Elec
Food Res Int ; 168: 112780, 2023 06.
Article en En | MEDLINE | ID: mdl-37120226
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Raphanus / Levilactobacillus brevis / Ajo Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
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PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Raphanus / Levilactobacillus brevis / Ajo Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: China