Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation

By Tao Xiong, Qianqian Guan, Suhua Song, Mingyu Hao, M. Xie. 2012

195 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/e4c1050acc63810e0ba5ec99e63fd3c3460989ad

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In Food Science

1. N. Sanli̇er

Citations in the corpus

• Health benefits of fermented foods (2019, background): “Sauerkraut is one of the most ancient and well-liked traditional fermented vegetables, and it has been commonly eaten for its health benefits in China for centuries (Palani et al. 2016; Elena Pe~nas et al. 2010; Xiong et al. 2012; Xiong et al. 2016).”
• Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses (2014, unknown): “Xiong et al. / Food Control 41 (2014) 122e127 123”