鲊广椒源乳酸菌新物种对鲊广椒品质影响及其作用机制研究
王玉荣, 王鑫, 圣群航, 侯强川, 郭壮
Effects of new species of lactic acid bacteria from Zha-chili on quality of Zha-chili and their mechanism
WANG Yurong, WANG Xin, SHENG Qunhang, HOU Qiangchuan, GUO Zhuang
食品与发酵工业
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2025, (16): 90
-97
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DOI: 10.13995/j.cnki.11-1802/ts.041199
