超声波协同低盐处理对萝卜泡菜水菌群分布和特征风味的影响
高苏敏, 吴丹璇, 高子武, 刘宗振, 吴鹏, 姜松松, 王恒鹏, 孟祥忍
Effects of ultrasonic-assisted low-salt treatment on bacterial community distribution and characteristic flavor of radish pickle water
GAO Sumin, WU Danxuan, GAO Ziwu, LIU Zongzhen, WU Peng, JIANG Songsong, WANG Hengpeng, MENG Xiangren
食品与发酵工业
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2022, (15): 154
-161
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DOI: 10.13995/j.cnki.11-1802/ts.029689
