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Shelf-Life Prediction and Critical Value of Quality Index of Sichuan Sauerkraut Based on Kinetic Model and Principal Component Analysis

Kinetic models and accelerated shelf-life testing were employed to estimate the shelf-life of Sichuan sauerkraut. The texture, color, total acid, microbe, near-infrared analysis, volatile components, taste, and sensory evaluation of Sichuan sauerkraut stored at 25, 35, and 45 °C were determined. Pri...

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Detalles Bibliográficos
Autores principales:	Du, Jie, Zhang, Min, Zhang, Lihui, Law, Chung Lim, Liu, Kun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222660/ https://www.ncbi.nlm.nih.gov/pubmed/35741958 http://dx.doi.org/10.3390/foods11121762

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