Changes in organic acids at different fermentation time of Northeastern sauerkraut and their effects on products sourness

MA Yiying,SUN Bo,ZHANG Yu,HAO Yu,XIE Shuangyu,LI Tianyi,LIU Dongao

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 45-50.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 45-50. DOI: 10.13995/j.cnki.11-1802/ts.018797

Changes in organic acids at different fermentation time of Northeastern sauerkraut and their effects on products sourness

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(5): 45-50 https://doi.org/10.13995/j.cnki.11-1802/ts.018797

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