Work

Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations

Year: 2019

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2019.108926

Authors: Xiaozhe Yang, Wenzhong Hu, Zhilong Xiu, Aili Jiang, Xiangyan Yang, Sarengaowa, Yaru Ji, Yuge Guan, Ke Feng

Institutions: Dalian University of Technology, Dalian Minzu University

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

Funders: National Natural Science Foundation of China, National Key Research and Development Program of China, National Science and Technology Planning Project

Awards: G5039484878, G6493862199, G672115830

OpenAlex ID: W2996749293

FWCI: 5.397

Cites: 63

Cited by: 107

Related to: 10