Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots
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DOI: 10.3389/fmicb.2022.981807
Abstract: Sour bamboo shoot is a traditional Chinese fermented vegetable food. The traditional pickling method of sour bamboo shoots has the disadvantages of being time-consuming, inhomogeneous, and difficult to control. Pulsed vacuum pressure pickling (PVPP) technology… read more here.
Keywords: pvpp; bamboo shoots; sour bamboo; pressure ... See more keywords