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Analysis of pectolytic enzymes and Alternaria spp. in fresh dill,mustard seeds,onions, and vinegar,and their influence on the softening of pickled cucumbers |
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| Authors: | Sabrina Scharf Anne-Katrin Kersten Peter Lentzsch Peter Meurer |
| Affiliation: | 1. Department of Agriculture and Food Sciences, University of Applied Sciences Neubrandenburg, Neubrandenburg, Germany;2. Research Area 1 “Landscape Functioning”, Leibniz Centre for Agricultural Landscape Research (ZALF), Müncheberg, Germany
Contribution: Data curation (equal), ?Investigation (equal), Writing - original draft (supporting);3. Research Area 1 “Landscape Functioning”, Leibniz Centre for Agricultural Landscape Research (ZALF), Müncheberg, Germany Contribution: Funding acquisition (equal), Project administration (supporting), Supervision (supporting);4. Department of Agriculture and Food Sciences, University of Applied Sciences Neubrandenburg, Neubrandenburg, Germany Contribution: Funding acquisition (equal), Methodology (lead), Project administration (supporting), Supervision (supporting) |
| Abstract: | |
| Keywords: | analytical methods enzyme fungi spices & seasonings viscosity |