Chitosan and inulin synergized with Lactiplantibacillus plantarum LPP95 to improve the quality characteristics of low-salt pickled tuber mustard-Reference-Cited by-同舟云学术

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Chitosan and inulin synergized with Lactiplantibacillus plantarum LPP95 to improve the quality characteristics of low-salt pickled tuber mustard

Published:2024-10 Issue: Volume:278 Page:134335
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Tan Han,Huang Dandan,Zhang Yu,Luo Yuanli,Liu Dejun,Chen Xiaoyong,Suo Huayi

Publisher

Elsevier BV

Reference71 articles.

1. Pickled vegetable condiments: a global industry and its literature;Stankus;J. Agric. Food Inf.,2014

2. A high-salt diet promotes atherosclerosis by altering haematopoiesis;Lee;Nat. Rev. Cardiol.,2023

3. A comparative study of the physicochemical, microbial, and metabolic profiling of kimchi during long-term fermentation under varying salinity conditions;Lee;LWT,2024

4. A new cleaner production technique of pickle mustard tuber at low salinity by lactic acid bacteria;Weng;J. Food Process Eng.,2011

5. Metagenomic analysis of microbial community succession during the pickling process of Zhacai (preserved mustard tuber) and its correlation with Zhacai biochemical indices;Yang;J. Sci. Food Agric.,2021

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