Selection and use of indigenous mixed starter cultures for mustard leaves fermentation and the improvement of cuocai characteristics
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology; University of Nanchang; Nanchang Jiangxi China
2. Institute for Advanced Study; University of Nanchang; Nanchang Jiangxi China
Funder
Jiangxi Excellent Youth Foundation
Research Foundation for Young Scientists of State Key Laboratory of Food Science and Technology
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference35 articles.
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4. Use of probiotics in gastrointestinal disorders: what to recommend?;Verna;Ther Adv Gastroenterol,2010
5. Health benefits of fermented foods: microbiota and beyond;Marco;Curr Opin Biotechnol,2017
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