Study on the Improvement of Quality Characteristics of Pickles During Fermentation and Storage
This study investigated the effect of fermentation-promoting peptides (FPPs) on the improvement of the quality of cowpea pickles during fermentation and storage. FPPs were introduced to evaluate their effects on key parameters such as pH, total acidity, nitrite levels, and salinity. FPP accelerated...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/24/3989 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|