Effects of whey on the quality and microbial diversity of pickled radish
In order to explore the effect of whey on the quality and microbial community diversity of pickled radish, radishes were soaked in salt water, unfermented whey and naturally fermented whey (numbered as C, N and F, respectively), the pH, total acid, nitrite contents and brittleness changes of pickled...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-148.pdf |
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