Effects of prebiotics on the fermentation of traditional suancai of Northeast China
Suancai is a traditional fermented vegetable widely consumed in Northeast China. In this study, different prebiotics were used to improve the quality of suancai. Four prebiotics (inulin (INU), xylooligosaccharide (XOS), galactooligosaccharide (GOS), and stachyose (STA)) were shown to reduce the pH v...
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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2024-05-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250114 |
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