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Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai.
Foods. 2022 Oct 22;11(21):3310. doi: 10.3390/foods11213310.
Foods. 2022.
PMID: 36359923
Free PMC article.
Effects of salt concentration on the quality of paocai, a fermented vegetable product from China.
Wang X, Song G, He Z, Zhao M, Cao X, Lin X, Ji C, Zhang S, Liang H.
Wang X, et al.
J Sci Food Agric. 2021 Dec;101(15):6202-6210. doi: 10.1002/jsfa.11271. Epub 2021 May 12.
J Sci Food Agric. 2021.
PMID: 33908047
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