Effects of different fermentation temperatures and salt concentrations on the physicochemical properties, quality, safety, bacterial composition of northeastern sauerkraut

作者：Xin Liu, Jiawang Wang, Jiasheng Lu, Yumeng Sui, Baohua Kong, Haotian Liu, Hui Wang, Qian Chen · 发表于：Food Bioscience · 年份：2025 · DOI：10.1016/j.fbio.2025.106480 · 被引用次数：8 · 研究领域：Food Quality and Safety Studies、Fermentation and Sensory Analysis、Polyamine Metabolism and Applications