Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai
Xiru Zhang, Yaxin Li, Yaran Zhao, Hui Guan, Chengwu Jin, Hansheng Gong, Xuemei Sun, Ping Wang, Huamin Li, Wenli Liu, Wenli Liu
Topics & Concepts
Food scienceChewinessFlavorAromaHexanoic acidFermentationChemistryLactobacillus brevisHexanalDimethyl trisulfideStarterSweetnessLactic acidBiochemistryBiologyOrganic chemistryBacteriaSulfurGeneticsLactobacillus plantarumDimethyl disulfideProbiotics and Fermented FoodsFermentation and Sensory AnalysisMeat and Animal Product Quality