酸菜发酵过程中理化因子及原核微生物群落结构差异分析

杨希, 武爱群

Differences in physicochemical properties and prokaryotic microbial communities during the fermentation of Chinese sauerkraut

YANG Xi, WU Aiqun

食品与发酵工业 . 2020, (22): 245 -251 . DOI: 10.13995/j.cnki.11-1802/ts.024333