Sichuan paocai fermented by mixed-starter culture of lactic acid bacteria.

Luo, Yuanli; Liu, Yuling; Ren, Ting; Wang, Bin; Peng, Yumei; Zeng, Sheng; Su, Yu

Luo, Yuanli; Liu, Yuling; Ren, Ting; Wang, Bin; Peng, Yumei; Zeng, Sheng; Su, Yu.

Afiliação

Luo Y; The Center of Postharvest Storage and Processing Southeast Chongqing Academy of Agricultural Sciences Chongqing China.
Liu Y; The Center of Postharvest Storage and Processing Southeast Chongqing Academy of Agricultural Sciences Chongqing China.
Ren T; The Center of Postharvest Storage and Processing Southeast Chongqing Academy of Agricultural Sciences Chongqing China.
Wang B; The Center of Postharvest Storage and Processing Southeast Chongqing Academy of Agricultural Sciences Chongqing China.
Peng Y; The Center of Postharvest Storage and Processing Southeast Chongqing Academy of Agricultural Sciences Chongqing China.
Zeng S; The Center of Postharvest Storage and Processing Southeast Chongqing Academy of Agricultural Sciences Chongqing China.
Su Y; The Center of Postharvest Storage and Processing Southeast Chongqing Academy of Agricultural Sciences Chongqing China.

Food Sci Nutr ; 8(10): 5402-5409, 2020 Oct.

Article em En | MEDLINE | ID: mdl-33133542

Palavras-chave

Brassica juncea var. tumida Tsen; Lactobacillus; Leuconostoc; Sichuan paocai; Weissella; mixedstarter culture

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2020 Tipo de documento: Article País de publicação: Estados Unidos

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google