Analysis of nitrite, organic acid content and bacterial community characteristics in naturally fermented sauerkraut soup of Inner Mongolia
The characteristics of nitrites, organic acids, and bacterial communities were analyzed in naturally fermented sauerkraut soup from 10 regions (numbered as HS, WLCB, CF, BT, BM, ALS, HM, ERDS, XAM and TL) in Inner Mongolia by high performance liquid chromatography (HPLC) and high-throughput sequenci...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-08-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-54.pdf |
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