sucrose has been researched along with brine in 2 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 1 (50.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 1 (50.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| DEIBEL, RH; NIVEN, CF | 1 |
| Chen, W; Guo, Z; Li, D; Liu, X; Lu, W; Tian, F; Yang, B; Yang, Q; Zhang, C; Zhang, H; Zhao, N | 1 |
2 other study(ies) available for sucrose and brine
| Article | Year |
|---|---|
Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose.
Topics: Lactobacillus; Meat; Polysaccharides; Salts; Sucrose | 1959 |
Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography-Mass Spectrometry-Based Metabolomics Approach.
Topics: Biomarkers; Fermentation; Food Handling; gamma-Aminobutyric Acid; Gas Chromatography-Mass Spectrometry; Glutamic Acid; Glycine; Lactic Acid; Lactobacillus; Metabolomics; Pediococcus; Salts; Sucrose; Taste; Vegetables | 2016 |