朝鲜族辣白菜在自然发酵过程中菌群结构与主要呈味物质的相关性
杨柳, 高良锋, 沈明浩, 姜斌, 任大勇
Correlation between microbial community and main flavor components of Korean kimchi during natural fermentation
YANG Liu, GAO Liangfeng, SHEN Minghao, JIANG Bin, REN Dayong
食品与发酵工业
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2021, (17): 61
-68
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DOI: 10.13995/j.cnki.11-1802/ts.026299
