不同乳酸菌接种发酵对泡白菜理化特征及风味的影响
史梅莓, 伍亚龙, 吕鹏军, 汪冬冬, 张其圣
Effect of different lactic acid bacteria inoculation fermentation on the physicochemical characteristics and flavor of Chinese cabbage pickles
SHI Meimei, WU Yalong, LYU Pengjun, WANG Dongdong, ZHANG Qisheng
食品与发酵工业
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2024, (1): 80
-88
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DOI: 10.13995/j.cnki.11-1802/ts.035828
