Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method
Apo pickle is a traditional Chinese fermented vegetable. However, the traditional fermentation process of Apo pickle is slow, easy to ruin, and cannot be judged with regard to time. To improve fermentation, LP-165 (<i>L. Plantarum</i>), which has a high salt tolerance, acidification, and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/22/3577 |