酸菜自然发酵过程中的质地变化

岳喜庆,杜书,武俊瑞,辛广

Analysis of changes of texture propertise of Chinese sauerkraut during natural fermentation

Yue Xi-qing, Du Shu, Wu Jun-rui, Xin Guang

食品与发酵工业 . 2013, (04): 68 -71 . DOI: 10.13995/j.cnki.11-1802/ts.2013.04.029