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38 积分 2024-10-14 加入
The effect of Co-fermentation with Saccharomyces cerevisiae and Latilactobacillus sakei on the quality of rose-flavored kvass
6天前
已完结
A novel strategy for controlling nitrite accumulation in fermented cabbage by regulating microbial community structure via cold plasma
1个月前
已完结
Alkaline-extracted thinned young apple polyphenols as an effective scavenger against nitrite in pickles: A comparative study with ethanol-extracted polyphenols
1个月前
已完结
Effects of garlic addition on bacterial communities and the conversions of nitrate and nitrite in a simulated pickle fermentation system
1个月前
已完结
Reduction of biogenic amine and nitrite production in low-salt Paocai by controlled package during storage: A study comparing vacuum and aerobic package with conventional salt solution package
1个月前
已完结
Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation
2个月前
已完结
Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles
2个月前
已完结
Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai
8个月前
已完结
Canning of pickled products
8个月前
已关闭
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