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1 Ergebnisse
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Unraveling the contribution of pre-salting duration to micr..:
Zhao, Nan
;
Ge, Lihong
;
Lai, Haimei
...
Food Research International. 159 (2022) - p. 111673 , 2022
Link:
https://doi.org/10.1016/j.foodres.2022.111673
RT Journal T1
Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2022.111673&Exemplar=1&LAN=DE A1 Zhao, Nan A1 Ge, Lihong A1 Lai, Haimei A1 Wang, Yali A1 Mei, Yuan A1 Huang, Yuli A1 Zeng, Xueqing A1 Su, Yanqiu A1 Shi, Qiao A1 Li, Huajia A1 Yuan, Huaiyu A1 Zhu, Yongqing A1 Zuo, Yong A1 Pang, Fuqiang A1 Guo, Chuanchuan A1 Wang, Hongqiang A1 Hu, Tao PB Elsevier BV YR 2022 SN 0963-9969 JF Food Research International VO 159 SP 111673 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2022.111673 DO https://doi.org/10.1016/j.foodres.2022.111673 SF ELIB - SuUB Bremen
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