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Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety
The bacterial communities and physicochemical characteristics of four types of extremely distinctive traditionally fermented vegetables (pickled pepper (PP), pickled Brassica napobrassica (PBN), salted flowers of wild chives (SFWC), and pickled cucumber (PC)) were identified and compared from north...
Autores principales: | Liang, Tingting, Xie, Xinqiang, Wu, Lei, Li, Longyan, Li, Haixin, Xi, Yu, Feng, Ying, Xue, Liang, Chen, Moutong, Chen, Xuefeng, Zhang, Jumei, Ding, Yu, Wu, Qingping |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750469/ https://www.ncbi.nlm.nih.gov/pubmed/35010147 http://dx.doi.org/10.3390/foods11010021 |
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