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Isolation and identification of the spoilage microorganisms in Sichuan homemade Paocai and their impact on quality and safety
The spoilage microbiology in Paocai (fermented vegetables) affects not only the quality of this popular traditional Chinese food but also its safety. This study aimed to isolate and identify the microorganisms commonly leading to spoilage in homemade Paocai from the Sichuan region and, further, to s...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766596/ https://www.ncbi.nlm.nih.gov/pubmed/31572587 http://dx.doi.org/10.1002/fsn3.1148 |