Effect of Lactiplantibacillus plantarum Producing y-Aminobutyric Acid on the Flavor and Quality of Fermented Radish

被引：0
|
作者：
Lü, Xinran [1 ]
Wang, Desheng [1 ]
Liu, Shuilin [2 ]
Li, Xubo [1 ]
Bai, Fengling [1 ]
Tan, Xiqian [1 ]
Cui, Fangchao [1 ]
Li, Jianrong [1 ]
Yu, Zhangfu [3 ]
Sheng, Ronghu [3 ]
机构：
[1] College of Food Science and Engineering, Bohai University, National and Locol Joint Engineering Research Center for Storage and Processing of Fresh Agricultural Products and Sqfety Control Technology, Liaoning Provincial Key Laboratory of Food Safety, Liao
[2] Dalian Customs Technology Center, Liaoning, Dalian,116000, China
[3] Hangzhou Xiaoshan Agricultural Development Co., Ltd., Hangzhou,311215, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 12期
关键词：
Compendex;
D O I：
10.16429/j.1009-7848.2024.12.020
中图分类号：
学科分类号：
摘要：
Gas chromatography
引用
收藏
页码：224 / 232
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