Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations-Reference-Cited by-同舟云学术

Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations

Published:2020-04 Issue: Volume:130 Page:108926
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yang Xiaozhe,Hu Wenzhong^ORCID,Xiu Zhilong,Jiang Aili,Yang Xiangyan,Sarengaowa ,Ji Yaru,Guan Yuge,Feng Ke

Funder

‘Thirteenth Five-Year Plan’ for National key research and development program

National Natural Science Foundation

‘Twelfth Five-Year Plan’ for National Science and Technology Support Program

Publisher

Elsevier BV

Subject

Food Science

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