Effects of ultrasonic-assisted low-salt treatment on bacterial community distribution and characteristic flavor of radish pickle water

GAO Sumin; WU Danxuan; GAO Ziwu; LIU Zongzhen; WU Peng; JIANG Songsong; WANG Hengpeng; MENG Xiangren

doi:10.13995/j.cnki.11-1802/ts.029689

GAO Sumin, WU Danxuan, GAO Ziwu, LIU Zongzhen, WU Peng, JIANG Songsong, WANG Hengpeng, MENG Xiangren

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (15) : 154-161.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (15) : 154-161. DOI: 10.13995/j.cnki.11-1802/ts.029689

Effects of ultrasonic-assisted low-salt treatment on bacterial community distribution and characteristic flavor of radish pickle water

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(15): 154-161 https://doi.org/10.13995/j.cnki.11-1802/ts.029689

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Received	Revised	Published
2021-10-13	2021-12-04	2022-08-15
Issue Date
2022-09-02

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