采用乳杆菌发酵提高黄帝椒加工品质
刘世源,宗红,陆信曜,诸葛斌,方慧英,孙进,楼笑笑,冯倩
Improvement of quality of Capsicum chinense processed by lactobacillus
LIU Shi-yuan, ZONG Hong, LU Xin-yao, ZHU Ge-bin, FANG Hui-ying, SUN Jin, LOU Xiao-xiao, FENG Qian
食品与发酵工业
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2014, (03): 134
-138
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DOI: 10.13995/j.cnki.11-1802/ts.2014.03.032
