The experiment was carried out to test the effects of fermentation by inoculating lactobacillus on quality and nitrite content of pickled capsicum products as compared to spontaneous fermentation.
英
美
- 以辣椒为原料,研究了泡辣椒自然发酵和人工接种发酵对成品品质及亚硝酸盐含量的影响。