Use of psychrotolerant lactic acid bacteria (Lactobacillus spp. and Leuconostoc spp.) isolated from Chinese traditional Paocai for the quality improvement of Paocai products

被引：0
|
作者：
Liu, Aiping [1 ]
Li, Xiaoyan [1 ]
Pu, Biao [1 ]
Ao, Xiaolin [1 ]
Zhou, Kang [1 ]
He, Li [1 ]
Chen, Shujuan [1 ]
Liu, Shuliang [1 ]
机构：
[1] College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan,625014, China
来源：
Journal of Agricultural and Food Chemistry | 2017年 / 65卷 / 12期
基金：
中国国家自然科学基金;
关键词：
Laboratories - Food processing - Quality control - Lactic acid - Temperature - Electrophoresis - Polymerase chain reaction;
D O I：
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中图分类号：
学科分类号：
摘要：
引用
收藏
页码：2580 / 2587
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