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Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)
The physicochemical and microbial changes, volatile profile, texture and appearance were investigated in three groups of Sichuan pickles differing in oxygen exposure during a 64 day fermentation process. At the beginning, all the Sichuan pickles displayed similar sensory and fermentation characteris...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9075915/ https://www.ncbi.nlm.nih.gov/pubmed/35540217 http://dx.doi.org/10.1039/c9ra05994f |