Effects of microbial diversity on nitrite concentration in pao cai, a naturally fermented cabbage product from China.
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DOI: 10.1016/j.fm.2017.12.003
Abstract: Pao cai is a spontaneously fermented cabbage where native bacteria may have an important influence on nitrite content during fermentation. In this research, we used metagenomic-based 16S rRNA gene amplicon sequencing to analyze differences in… read more here.
Keywords: pao; china; fermented cabbage; pao cai ... See more keywords