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Effects of salt concentration on Chinese sauerkraut fermentation

  • Published:2016-06 Issue: Volume:69 Page:169-174
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Xiong Tao,Li Junbo,Liang Fan,Wang Yanping,Guan Qianqian,Xie Mingyong

Funder

National Natural Science Foundation of China

National High Technology Research Development Key Program of China

State Key Laboratory of Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Topical aspects of fermented foods;Adams;Trends in Food Science & Technology,1990

2. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chlorides salt mixtures;Bautista;Food Microbiology,2010

3. Cerealbased fermented foods and beverages;Blandino;Food Research International,2003

4. Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature;Cagno;International Journal of Food Microbiology,2009

5. The research progress of sauerkraut produced in the world;Chen;Jiangsu Food and Fermentation,2007
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