![](/develop/static/common/images/pdf.png)
不同乳酸菌接种发酵对泡白菜理化特征及风味的影响
Effect of different lactic acid bacteria inoculation fermentation on the physicochemical characteristics and flavor of Chinese cabbage pickles
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |