Physiochemical Properties and Volatile Profiles in Thai Pickled Mustard Greens Subjected to Varied Fermentation Conditions

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1. 1Dynamic study on microbial communities and metabolites driven by functional lactic acid bacteria starter culture in rapid fermentation of mustard leaves ( <i>Brassica juncea</i> var. <i>multiceps</i> ) pickle2026
2. 2Evaluation and Selection of Thermal Processing Conditions for Safety, Flavor Retention, and Shelf-Life Extension of Fermented Pickled Mustard Greens2026
3. 3Lactobacillus and Yeast Inoculation Enhances Flavor and Quality of Pickled Mustard Revealed by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Profiling2025 · 3 citations
4. 4Degradation of anti-nutrients in processing of Vietnamese pickled mustard greens (Brassica juncea)2025
5. 5Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food2024 · 5 citations