Publication | Closed Access

Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum

Salt ConcentrationFood FermentationAgricultural EconomicsFood MicrobiologyFood PreservationLactobacillus PlantarumMicrobiologyChinese Northeast SauerkrautFood QualityPublic HealthFood SafetyHealth Sciences