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Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method
Apo pickle is a traditional Chinese fermented vegetable. However, the traditional fermentation process of Apo pickle is slow, easy to ruin, and cannot be judged with regard to time. To improve fermentation, LP-165 (L. Plantarum), which has a high salt tolerance, acidification, and growth capacity, w...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689762/ https://www.ncbi.nlm.nih.gov/pubmed/36429169 http://dx.doi.org/10.3390/foods11223577 |