Fermentation Quality Characteristics and Flavor Formation Changes During the Process of Pickled Wax Gourd in Eastern Zhejiang
Author:
Funder
Critical program of agriculture field in Ningbo
National Natural Science Foundation, China
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1027775
Reference22 articles.
1. A Study on Soluble Solids Content Assessment Using Electronic Nose: Persimmon Fruit Picked on Different Dates
2. Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin-Producing Strain, Leuconostoc citreum GJ7 as a Starter
3. Effect of Lactobacillus plantarum as a starter on the food quality and microbiota of kimchi
4. Effect of Soaking of Sub-ingredients on Odor and Fermentation Characteristics of Kimchi
5. Impact of Using New Commercial Glutathione Enriched Inactive Dry Yeast Oenological Preparations on the Aroma and Sensory Properties of Wines
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