Abstract：The summer Chinese Cabbage cultivar -‘Chun Xiawang ’ was used in the experiment with orthogonal design. The characters of sensory quality，safe quality (content of NO-3-N and NO-2-N) and nutritive qu ality (content of VC，amino acid，crude fibre，soluble sugar，pH，Ca，Fe and Zn) were collected. The results were analyzed by fuzzy comprehensive evaluating me t hod. Tbe optimum fermentative condition with lactic acid bacteria for pickling C hinese Cabbage is：using 1% salt，fermenting at 30℃，inoculatin g 105 lactic...
收稿日期: 2000-04-24
引用本文:
卢淑雯;秦智伟;. 酸渍大白菜最佳发酵条件的筛选[J]. 中国蔬菜, 2001, 1(1): 11-13.
Lu Shuwen;Qin Zhiwei. Study on the Optimum Fermentative Condition of Pickling Chinese Cabbage. , 2001, 1(1): 11-13.
