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Effects of salt concentration on the quality of paocai, a fermented vegetable product from China.

Xinyi WangGe SongZhen HeMingwei ZhaoXinying CaoXinping LinChaofan JiSufang ZhangHuipeng Liang
Published in: Journal of the science of food and agriculture (2021)
These data are helpful to elucidate the effects of salt on the quality of paocai and contribute to improving the quality and reducing the use of salt. © 2021 Society of Chemical Industry.
Keyphrases
  • quality improvement
  • machine learning
  • big data
  • deep learning
  • data analysis