The Cause on the Abnormal Accumulation of Nitrite in Pickles of Chinese Cabbage (Brassica pekinesis Rupr.).
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Cited by 14 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products;Food Control;2018-08
2. Lactic Acid Bacteria-Based Food Fermentations;Lactic Acid Bacteria in Foodborne Hazards Reduction;2018
3. Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation;Food Science and Biotechnology;2017-12-12
4. Morphological and genetic responses oflactobacillus plantarumFQR to nitrite and its practical applications;Journal of Food Safety;2016-11-02
5. Evaluation of the impact on food safety of aLactobacillus coryniformisstrain from pickled vegetables with degradation activity against nitrite and other undesirable compounds;Food Additives & Contaminants: Part A;2016-03-09
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