Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots

Sour bamboo shoot is a traditional Chinese fermented vegetable food. The traditional pickling method of sour bamboo shoots has the disadvantages of being time-consuming, inhomogeneous, and difficult to control. Pulsed vacuum pressure pickling (PVPP) technology uses pulsed vacuum pressure to enhance...

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Detalles Bibliográficos
Autores principales: Dai, Jian-Wu, Zhang, Qing, Li, Ming, Li, Lian-Jie, Xu, Li-Jia, Liu, Yao-Wen, Yin, Peng-Fei, Liu, Shu-Xiang, Zhao, Yong-Peng, Gou, Kai-Yun, Li, Ying-Lu, Qin, Wen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9523241/
https://www.ncbi.nlm.nih.gov/pubmed/36187974
http://dx.doi.org/10.3389/fmicb.2022.981807

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9523241/
https://www.ncbi.nlm.nih.gov/pubmed/36187974
http://dx.doi.org/10.3389/fmicb.2022.981807

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