Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut-Reference-Cited by-同舟云学术

Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut

Published:2021-10 Issue: Volume:148 Page:110605
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Hu Wenzhong,Yang Xiaozhe,Ji Yaru,Guan Yuge

Funder

National Key Research and Development Program of China

National Science and Technology Planning Project

National Natural Science Foundation of China

12th Five Year Plan for National Science and Technology Program

Key Technologies Research and Development Program

Publisher

Elsevier BV

Subject

Food Science

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