Microbial Diversity and Quality-Related Physicochemical Properties of Spicy Cabbage in Northeastern China and Their Correlation Analysis

Chinese spicy cabbage (CSC) is a popular special fermented food in Northeast China. The bacterial community and quality of CSC from different regions of northeastern China (Group_J: Jilin province, Group_L: Liaoning province, Group_H: Heilongjiang province) at retail (Group_P) and home-made (Group_C...

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Detalles Bibliográficos
Autores principales: Chang, Lixuan, Mu, Guangqing, Wang, Mingxu, Zhao, Tong, Tuo, Yanfeng, Zhu, Xuemei, Qian, Fang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141884/
https://www.ncbi.nlm.nih.gov/pubmed/35627081
http://dx.doi.org/10.3390/foods11101511

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141884/
https://www.ncbi.nlm.nih.gov/pubmed/35627081
http://dx.doi.org/10.3390/foods11101511

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