传统发酵食品中乳酸菌与酵母菌互作机制研究进展
廖一漠, 敖晓琳, 康海燕, 何甜, 杨林
Research progress on the interaction mechanism between lactic acid bacteria and yeast in traditional fermented foods
LIAO Yimo, AO Xiaolin, KANG Haiyan, HE Tian, YANG Lin
食品与发酵工业
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2023, (3): 340
-346
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DOI: 10.13995/j.cnki.11-1802/ts.031620
