Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas

To enhance the quality of pickled cowpeas, the natural wet fermentation and pure-bred wet fermentation were used to ferment cowpeas in this research, and the fresh cowpea from Liuzhou, Guangxi as raw materials. To explore the effects of natural wet fermentation and wet fermentation with an inoculum...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Shipin gongye ke-ji
المؤلفون الرئيسيون:	Yongyi LIU, Hua LIN, Chao YANG, Junbei ZHANG, Bangzhu PENG
التنسيق:	مقال
اللغة:	الصينية
منشور في:	The editorial department of Science and Technology of Food Industry 2022-07-01
الموضوعات:	pickled cowpeas lactobacillus fermentation quality optimization flavor composition
الوصول للمادة أونلاين:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090353

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