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Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation.
Zhao N, Ge L, Lai H, Wang Y, Mei Y, Huang Y, Zeng X, Su Y, Shi Q, Li H, Yuan H, Zhu Y, Zuo Y, Pang F, Guo C, Wang H, Hu T. Zhao N, et al. Among authors: zhu y. Food Res Int. 2022 Sep;159:111673. doi: 10.1016/j.foodres.2022.111673. Epub 2022 Jul 9. Food Res Int. 2022. PMID: 35940776
Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles.
Ge L, Lai H, Huang Y, Wang Y, Li Y, Zhu S, Shi Q, Li H, Zhu Y, Zhao N. Ge L, et al. Among authors: zhu s, zhu y. Food Chem. 2021 Dec 15;365:130489. doi: 10.1016/j.foodchem.2021.130489. Epub 2021 Jun 28. Food Chem. 2021. PMID: 34243120
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