Quality and microbial flora changes of radish paocai during multiple fermentation rounds-Reference-Cited by-同舟云学术

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Quality and microbial flora changes of radish paocai during multiple fermentation rounds

Published:2019-12 Issue: Volume:106 Page:106733
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Chen An-jun,Luo Wei,Peng Yi-tao,Niu Kai-li,Liu Xing-yan,Shen Guang-hui,Zhang Zhi-qing,Wan Hu,Luo Qing-ying,Li Shan-shan

Funder

Science and Technology Support Project of Sichuan Province

Innovation Demonstration of New Pepper Varieties and Processing Integration in Southern Sichuan

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference63 articles.

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2. Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin;Ayad;International Dairy Journal,1999

3. Homo-and heterofermentative lactobacilli differently affect sugarcane-based fuel ethanol fermentation;Basso;Antonie van Leeuwenhoek,2014

4. Reconstructing the clostridial n-butanol metabolic pathway in Lactobacillus brevis;Berezina;Applied Microbiology and Biotechnology,2010

5. Interactions among salty, sour and bitter compounds;Breslin;Trends in Food Science & Technology,1996

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1. The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products;Food Chemistry;2025-01

2. Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles;International Journal of Food Microbiology;2024-12

3. Effects of industrial-scale pickling processes on the dynamic changes in the physicochemical indicators and microbial diversities of Yacai;Food Chemistry: X;2024-10

4. Effects of Pre-Dehydration Treatments on Physicochemical Properties, Non-Volatile Flavor Characteristics, and Microbial Communities during Paocai Fermentation;Foods;2024-09-08

5. Effects of different curing concentrations and drying times on the microbial community structure and metabolites of dried Spanish mackerel;Food Chemistry;2024-08

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