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Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities
SIMPLE SUMMARY: The sulfite contents from bleach in all commercially available mustard pickle products exceeded the allowable limit of food additives (30 ppm), with a failure rate of 100%. Although the samples contained no food pathogens, the high-throughput sequencing results revealed potential env...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9953598/ https://www.ncbi.nlm.nih.gov/pubmed/36829535 http://dx.doi.org/10.3390/biology12020258 |