Evaluation and Selection of Thermal Processing Conditions for Safety, Flavor Retention, and Shelf-Life Extension of Fermented Pickled Mustard Greens.
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| Title: | Evaluation and Selection of Thermal Processing Conditions for Safety, Flavor Retention, and Shelf-Life Extension of Fermented Pickled Mustard Greens. |
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| Authors: | Chen Q; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China., Chen S; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China., Tong J; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China., Wang Z; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China., Zeng M; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China., He Z; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China., Chen J; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China. |
| Source: | Molecules (Basel, Switzerland) [Molecules] 2026 Jul 01; Vol. 31 (13). Date of Electronic Publication: 2026 Jul 01. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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