Effect of different lactic acid bacteria on nitrite degradation, volatile profiles, and sensory quality in Chinese traditional paocai
Yanyan Huang, Xiangze Jia, Jiajia Yu, Yuhan Chen, Dongmei Liu, Ming‐Hua Liang
Topics & Concepts
Food scienceFermentationNitriteChemistryLactic acidLactobacillus plantarumFlavorTitratable acidLeuconostoc mesenteroidesLactobacillus brevisStarterBacteriaNitrateBiologyOrganic chemistryGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityFermentation and Sensory Analysis