传统中韩泡菜乳酸菌菌相分析与风味物质组成的比较

马欢欢,吕欣然,白凤翎,励建荣

Comparison of flavor substances and analysis of lactic acid bacteria flora between Chinese paocai and Korean kimchi

MA Huan-huan,LV Xin-ran,BAI Feng-ling,LI Jian-rong

食品与发酵工业 . 2015, (12): 184 .