Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s13213-013-0724-8.pdf
Reference40 articles.
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