Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution

Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution

The key metabolites and control targets involved during fermentation of pickle need to be identified to improve its quality. This study aims to explore the changes in the quality of white radish during fermentation and the formation rules of key and harmful metabolites in pickle and pickle solutions...

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Bibliographic Details
Main Authors: Yanan Xia, Wenjing Zhu, Yufan Su, Yongfu Chen
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Low salt
Pickled vegetables
Fermentation process
Texture
Flavor
Metabolite
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000495
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