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Potassium Carbonate, Sodium Carbonate, and Glacial Acetic Acid Extend the Shelf Life of Wet Potato Vermicelli by Regulating the Microbial Community

Year: 2026

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c01304

Authors: Jiaxin Lin, Hongnan Sun, Miao Zhang, Taihua Mu

Institutions: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

Funder: Chinese Academy of Agricultural Sciences

OpenAlex ID: W7166536527

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Cites: 47

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