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浏览/检索结果: 共3条，第1-3条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum 期刊论文 FOOD BIOSCIENCE, 2019, 卷号: 30 作者:  Yang, Xiaozhe;  Hu, Wenzhong;  Jiang, Aili;  Xiu, Zhilong;  Ji, Yaru 收藏  |  浏览/下载：6/0  |  提交时间：2019/12/02 Northeast sauerkraut  Salt concentration  Fermentation  Leuconostoc mesenteroides ORC 2  Lactobacillus plantarum HBUAS 51041   Effects of salt concentration on Chinese sauerkraut fermentation 期刊论文 LWT - Food Science and Technology, 2016, 卷号: 69, 页码: 169-174 作者:  Xiong, Tao*;  Li, Junbo;  Liang, Fan;  Wang, Yanping;  Guan, Qianqian 收藏  |  浏览/下载：3/0  |  提交时间：2019/12/23 Chinese sauerkraut  Salt concentration  Lactic acid bacteria  Fermentation  Metabolism   Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii 期刊论文 Annals of Microbiology, 2014 作者:  Wu, Chongde;  Zheng, Jia;  Huang, Jun;  Zhou, Rongqing 收藏  |  浏览/下载：2/0  |  提交时间：2019/02/25 Chinese sauerkraut  Nitrite  Biogenic amines  Volatile compounds  Lactobacillus plantarum  Zygosaccharomyces rouxii