Study on the Characteristics of Vacuum-Bagged Fermentation of Apo Pickle and Visualization Array Analysis of the Fermentation Process
Author:
Affiliation:
1. School of Food Science and Technology, Jiangnan University, Wuxi 214000, China
2. Jiang Xiao Yao Food Technology Co., Ltd., Suzhou 215000, China
3. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214000, China
Abstract
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Link
https://www.mdpi.com/2304-8158/12/19/3573/pdf
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3. Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China;Wu;Int. J. Food Microbiol.,2015
4. Analysis of kimchi microflora using denaturing gradient gel electrophoresis;Lee;Int. J. Food Microbiol.,2005
5. Characterization of lactic acid bacteria from naturally-fermented Manzanilla Alorena green table olives;Abriouel;Food Microbiol.,2012
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