Improvement of Fermented Chinese Cabbage Characteristics by Selected Starter Cultures

Journal of Food Science

Volumn 79, Issue 7, 2014, Pages

  Han, Xue ^a   Yi, Huaxi ^a   Zhang, Lanwei ^a   Huang, Weiwei ^a   Zhang, Yingchun ^a   Zhang, Lili ^a   Du, Ming ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Fermentation characteristics; Fermented Chinese cabbage; Nitrite content; Starter culture

Indexed keywords

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; BRASSICA RAPA SUBSP. PEKINENSIS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PARACASEI;

BRASSICA; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; MICROBIOLOGY; TASTE;

BRASSICA; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; LACTOBACILLUS; TASTE;

EID: 84904282249     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12495     Document Type: Article

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