Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut

W Hu, X Yang, Y Ji, Y Guan - Food Research International, 2021 - Elsevier
Abstract Effects of mixed cultures composed of any two of four autochthonous lactic acid
bacteria on fermentation of Chinese northeast sauerkraut were investigated in this study …
被引用次数：42 相关文章

Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut.

W Hu, X Yang, Y Ji, Y Guan - 2021 - cabidigitallibrary.org
Abstract Effects of mixed cultures composed of any two of four autochthonous lactic acid
bacteria on fermentation of Chinese northeast sauerkraut were investigated in this study …

Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut

W Hu, X Yang, Y Ji, Y Guan - Food research international …, 2021 - pubmed.ncbi.nlm.nih.gov
Effects of mixed cultures composed of any two of four autochthonous lactic acid bacteria on
fermentation of Chinese northeast sauerkraut were investigated in this study. Results …

Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut.

W Hu, X Yang, Y Ji, Y Guan - Food Research International (Ottawa …, 2021 - europepmc.org
Effects of mixed cultures composed of any two of four autochthonous lactic acid bacteria on
fermentation of Chinese northeast sauerkraut were investigated in this study. Results …

[引用][C] Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast …

W Hu, X Yang, Y Ji, Y Guan - 2021