Raw material–dependent changes in bacterial and compositional profiles are involved in insufficient pH decrease in natural lactic fermentation of Brassica rapa leaves

作者：Satoru Tomita, Takashi Inaoka, Akihito Endo, Sanae Okada · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.137934 · 被引用次数：4 · 研究领域：Probiotics and Fermented Foods、Gut microbiota and health、Polyamine Metabolism and Applications