Changes of main components and their correlation with the changes of nitrite content in Yibin sprouts during the salt-adding fermentation

doi:10.13995/j.cnki.11-1802/ts.023337

YANG Jianfei, ZUO Yong, MA Yi, XU Jia, HUANG Xueqin

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 107-113.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 107-113. DOI: 10.13995/j.cnki.11-1802/ts.023337

Changes of main components and their correlation with the changes of nitrite content in Yibin sprouts during the salt-adding fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(20): 107-113 https://doi.org/10.13995/j.cnki.11-1802/ts.023337

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Received	Revised	Published
2020-01-11	2020-03-25	2020-10-25
Issue Date
2020-11-12

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