Effect of the interaction between lactic acid bacterium and yeast on the fermentation process and flavor quality of radish Paocai
In order to clarify the effect of the interaction between lactic acid bacterium and yeast during the fermentation process of radish Paocai on its quality and flavor, using radishes fermented by sterile saltwater as the control group (CK), the changes of microbial and physicochemical parameters durin...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-04-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-4-197.pdf |
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