不同食盐浓度下白菜泡菜的乳酸菌数及理化指标变化
于新颖,刘文丽,殷杰,金成武,车长远,贡汉生
The lactic acid bacteria and physicochemical changes of Chinese cabbage Paocai fermented in different salinity
YU Xin-ying,LIU Wen-li,YIN Jie,JIN Cheng-wu,CHE Chang-yuan,GONG Han-sheng
食品与发酵工业
.
2015, (10): 119
.
