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      Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches

      Author(s): , , , , ,
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      Journal: Food Research International
      Publisher: Elsevier BV

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          A rapid, sensitive, and versatile assay for protein using Coomassie brilliant blue G250

          J.James Sedmak, Sidney Grossberg (1977)
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            Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

            Meiling Yu, Rina Wu, Yating Xue … (2015)
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              Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

              Yangsheng Xiao, Changgen Liu, Zhen Peng … (2018)
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                Journal
                Title: Food Research International
                Abbreviated Title: Food Research International
                Publisher: Elsevier BV
                ISSN (Print): 09639969
                Publication date Created: November 2020
                Publication date (Print): November 2020
                Volume: 137
                Page: 109535
                Article
                DOI: 10.1016/j.foodres.2020.109535
                PubMed ID: 33233164
                SO-VID: c4af628d-9bfe-4a0e-82b7-0aa5dd4c8708
                Copyright © © 2020
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                https://www.elsevier.com/tdm/userlicense/1.0/

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