酵母菌与乳酸菌协同发酵对酸菜品质和风味的影响
李佳芯, 练银银, 宋佳佳, 索化夷, 王大毛, 张玉
Effect of synergistic fermentation of yeasts and lactic acid bacteria on quality and flavor of pickled cabbage
LI Jiaxin, LIAN Yinyin, SONG Jiajia, SUO Huayi, WANG Damao, ZHANG Yu
食品与发酵工业
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2026, (7): 201
-209
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DOI: 10.13995/j.cnki.11-1802/ts.043328
