Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle-Reference-Cited by-同舟云学术

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Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle

Published:2017-08 Issue: Volume:78 Page:126-131
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Xia Yongjun,Liu Xiaofeng,Wang Guangqiang,Zhang Hui,Xiong Zhiqiang,Sun Yong,Ai Lianzhong

Funder

National Natural Science Foundation of China

New Century Excellent Talents Project of Ministry of Education of China

International Cooperation Project of Shanghai Science and Technology Commission

Shanghai Education Development Foundation and Shanghai Municipal Education Commission

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference21 articles.

1. Changes in nitrate and nitrite contents of same vegetables during processing;Amal;Annals of Agricultural Science,2000

2. Effect of cultivar and harvest data on nitrate (NO3) and nitrite (NO2) content of selected vegetables gown under open field and greenhouse conditions in Jordan;Amr;Journal of Food Composition and Analysis,2001

3. Immunostimulatory effects of fermented vegetable product on the non-specific immunity of Japanese flounder Paralichthys olivaceus;Ashida;Fisheries Science,2005

4. Vegetable-borne nitrate and nitrite and the risk of methaemoglobinaemia;Chan;Toxicology Letters,2011

5. Changes in nitrate and nitrite concentrations over 24 h for sweet basil and scallions;Chang;Food Chemistry,2013

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