微波和苯甲酸钠处理控制花椰菜泡菜发酵的评价与标准化

{"title":"微波和苯甲酸钠处理控制花椰菜泡菜发酵的评价与标准化","authors":"J. Raja","doi":"10.30954/2321-712X.02.2020.3","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":419810,"journal":{"name":"International Journal of Fermented Foods","volume":"37 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Assessment and Standardization of Microwave and Sodium Benzoate Treatments for Controlling Fermentation of Cauliflower Pickle\",\"authors\":\"J. Raja\",\"doi\":\"10.30954/2321-712X.02.2020.3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":419810,\"journal\":{\"name\":\"International Journal of Fermented Foods\",\"volume\":\"37 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-12-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Fermented Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.30954/2321-712X.02.2020.3\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Fermented Foods","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30954/2321-712X.02.2020.3","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}