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- W2369889739 abstract "The vegetable fermentation is a fermentation process that coexistences various of microbials and the nitrite was inevitably formed.Through investigation of the concentration of nitrite in fermented vegetables from market,it showed that the content of nitrite in fermented pepper-type(30.44 mg /kg)was higher than radish-type (27.45 mg /kg),and higher content in Brassica(26.92 mg /kg)than that in cucumber-type (14.65 mg /kg).The nitrite content of five samples among 20 testing samples exceeded standard 25%.Nitrite content in various types of fermented vegetables related to the pH value and the number of intestinal bacteria.The certain concentration of nitrite salt content have little effect in certain scope." @default.
- W2369889739 created "2016-06-24" @default.
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- W2369889739 date "2010-01-01" @default.
- W2369889739 modified "2023-09-24" @default.
- W2369889739 title "The study on nitrites in fermented vegetable in market" @default.
- W2369889739 hasPublicationYear "2010" @default.
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