The Zipper Tape of the Color Zipper is made of basic black and white lines. Because the shape resembles the stripes of a zebra, it is also called a Zebra Zipper.
Ordinary striped zipper teeth are 1 color, and the Nylon Zipper Tape of the Stripe Color Zipper don't have to be black and white, they can also be matched with other colors.
Special Striped Rainbow Zipper can be made of a single tooth in a rainbow color, with a Striped Zipper Tape Nylon
1. What's your best price for this Zipper For Luggage?
Welcome custom logo, color, size, puller and....
Color Zippers,Zipper Colors,Zipper 5,Zipper Chain,Sizes Of Zippers Shenzhen Yiyixing Zipper Manufacture Co.,Ltd , https://www.yyxzip.com
A: the price depends on the the size, color, material, quantity you need. if you want to know more, pls send the inquiry to us.
2.What's the delivery time?
A:stock sample order will be delivered at 3-5 workdays,large order is 7-15 days after confirming the details
3.What's your packing?
A:Our usual packing for Zipper For Luggage is 100 pcs in an opp bag, then packed in export carton
4.How about oem?
A: oem welcome
5.What kind of Zippers do you make
Metal zippers, Nylon zippers, Resin zippers. Welcome customize
Effect of nitrite on kimchi
To control the potential carcinogen in kimchi—nitrite—Lactobacillus casei subsp. rhamnosus 719 (LCR 719) was introduced into the fermentation process to produce low-nitrite kimchi. The study monitored nitrite levels throughout the fermentation and storage periods, along with lactic acid content and acidity changes. After 120 hours of fermentation, the nitrite concentration in kimchi inoculated with LCR 719 was measured at 2.214 mg/L using the naphthylamine hydrochloride method. This value was significantly lower compared to the control group. Additionally, high-performance liquid chromatography (HPLC) was employed, utilizing a chiral column for more accurate analysis. In the 24-hour fermented sample, the lactic acid content reached 13.74 g/L. The findings indicated that LCR 719 effectively produced acetic acid during fermentation, which helped suppress nitrite formation. This suggests that the use of LCR 719 can be an effective strategy to reduce harmful nitrite levels in kimchi while maintaining its traditional flavor and texture. The results highlight the potential of probiotic bacteria in improving the safety and quality of fermented foods.