Work

Effects of fermentation inoculated lactobacillus on quality and nitrite content of Chinese sauerkraut

Year: 2003

Type: article

Source: DOAJ (DOAJ: Directory of Open Access Journals)

DOI: 10.3785/1008-9209.2003.03.0291

Author: Xing Yang

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2382255415

FWCI:

Cites:

Cited by: 3

Related to: 10