发酵方式对蔬菜质构和抗氧化性的影响

武晋海,王昌禄,王玉荣,陈勉华,隋志文

Influence of Changes of Fermentation Ways on Texture and Anti-oxidation Performance of Vegetable-pickle with Flavor of Garlic

Wu Jinhai,Wang Changlu,Wang Yurong,Chen Mianhua,Sui Zhiwen

食品与发酵工业 . 2007, (12): 26 .