不同乳酸菌发酵对迟菜心副产物品质及风味的影响
罗文珊, 杜晓仪, 徐玉娟, 吴继军, 余元善, 李璐
Effect of different lactic acid bacteria fermentation on the quality and volatile flavor of by-products of Chicaixin (late flowering cabbage)
LUO Wenshan, DU Xiaoyi, XU Yujuan, WU Jijun, YU Yuanshan, LI Lu
食品与发酵工业
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2023, (24): 170
-177
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DOI: 10.13995/j.cnki.11-1802/ts.034581
