Effect of purging and buffer on cucumber fermentation
收藏NIAID Data Ecosystem2026-05-02 收录
下载链接：
https://www.ncbi.nlm.nih.gov/sra/SRP567654
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资源简介：
This study evaluates the effects of three treatments purge, buffered, and brined on the microbiome of fermented cucumbers. Samples were collected at 18, 36, 51, and 65 hours, as well as at 6 months, to observe microbial changes over time.
创建时间：
2025-03-10
