Sensory and microbial analyses on naturally lacto-fermented cucumbers
Chien-Chia Kao, Hsuan‐Min Wang, Shwu‐Jene Tsai, Jin‐Yuarn Lin
Topics & Concepts
FermentationFood scienceLactic acidLeuconostocFermentation in food processingBacteriaSugarSignificant differenceFood industryBiologyChemistryLactobacillusMathematicsGeneticsStatisticsMicrobial Metabolites in Food BiotechnologyFood Quality and Safety StudiesProbiotics and Fermented Foods