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Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses

Crossref DOI link: https://doi.org/10.1016/j.foodcont.2013.12.033

Published Print: 2014-07

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Authors

Xiong, Tao

Li, Xiao

Guan, Qianqian

Peng, Fei

Xie, Mingyong
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (31060224)

National High Technology Research and Development Key Program of China (2011AA100904)

State Key Laboratory of Food Science and Technology, Nanchang University (SKLF-ZZB-201309)

State Key Laboratory of Food Science and Technology, Nanchang University (SKLF-ZZA-201303)

State Key Laboratory of Food Science and Technology, Nanchang University (SKLF-KF-201210)
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This article is maintained by: Elsevier

Article Title: Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses

Journal Title: Food Control

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodcont.2013.12.033

Content Type: article

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