Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut
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Title
Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut
Authors
Keywords
Mix-culture fermentation, qPCR, Metabolome, E-nose, E-tongue, Sensory characteristics
Journal
FOOD RESEARCH INTERNATIONAL
Volume 148, Issue -, Pages 110605
Publisher
Elsevier BV
Online
2021-07-14
DOI
10.1016/j.foodres.2021.110605
References
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