Effect of two-step fermentation with lactic acid bacteria and Saccharomyces cerevisiae on key chemical properties, molecular structure and flavor characteristics of horseradish sauce-Reference-Cited by-同舟云学术

Effect of two-step fermentation with lactic acid bacteria and Saccharomyces cerevisiae on key chemical properties, molecular structure and flavor characteristics of horseradish sauce

Published:2021-07 Issue: Volume:147 Page:111637
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Luan Chunning,Zhang Min,Devahastin Sakamon^ORCID,Liu Yaping

Funder

National Key Research and Development Program of China Stem Cell and Translational Research

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

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4. Effect of a prestorage treatment with 6-benzylaminopurine and modified atmosphere packaging storage on the respiration and quality of green asparagus spears;An;Journal of Food Engineering,2006

5. A holistic review on euro-asian lactic acid bacteria fermented cereals and vegetables;Ashaolu;Microorganisms,2020

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