Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai

By Pingmei Yan, W. Xue, S. Tan, Hui Zhang, Xiaohui Chang. 2008

180 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/d097b26c80ad2d247034b6320f2592269fa1ef42

Citations in the corpus

• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, unknown): “Spain, Portugal, Peru, Chile Pak-gard-dong Leafy vegetable, salt, boiled rice Acidic, wet, side dish Lb. plantarum, Lb. brevis, Ped. cerevisiae Thailand Phithakpol et al., 1995 Pak-sian-dong Leaves of Gynandropis pentaphylla Acidic, wet, side dish Leuc. mesenteroides, Ped. cerevisiae, Lb. plantarum,”