Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine
Sign Up to like & getrecommendations! Published in 2021 at "Food bioscience"
DOI: 10.1016/j.fbio.2021.100958
Abstract: Abstract The objective of the present study was to investigate the effect of reused brine and fresh salt brine on nitrites and biogenic amines production in low-salt Paocai during fermentation, with insights into the impact… read more here.
Keywords: brine; paocai; salt; production ... See more keywords
Quality and microbial flora changes of radish paocai during multiple fermentation rounds
Sign Up to like & getrecommendations! Published in 2019 at "Food Control"
DOI: 10.1016/j.foodcont.2019.106733
Abstract: Abstract Paocai is a popular fermented vegetable side dish or appetizer in China. This study was to investigate the quality and microbial flora changes of paocai during the multiple rounds of fermentation, in order to… read more here.
Keywords: paocai; radish paocai; quality microbial; fermentation ... See more keywords