Difference of ethyl carbamate content in low salt radish Paocai fermented at different temperatures

HUANG Yuli; ZHAO Nan; GE Lihong; MEI Yuan; LIU Zixuan; ZHU Yongqing; ZUO Yong

doi:10.13995/j.cnki.11-1802/ts.032947

HUANG Yuli, ZHAO Nan, GE Lihong, MEI Yuan, LIU Zixuan, ZHU Yongqing, ZUO Yong

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (11) : 111-118.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (11) : 111-118. DOI: 10.13995/j.cnki.11-1802/ts.032947

Difference of ethyl carbamate content in low salt radish Paocai fermented at different temperatures

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(11): 111-118 https://doi.org/10.13995/j.cnki.11-1802/ts.032947

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Received	Revised
2022-07-12	2022-08-31
Issue Date
2023-06-30

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