Effects of <i>Lactobacillus plantarum</i> on flavor and microflora structure of spicy cabbage during fermentation

doi:10.13995/j.cnki.11-1802/ts.019432

Effects of Lactobacillus plantarum on flavor and microflora structure of spicy cabbage during fermentation

REN Dayong, GAO Liangfeng, YANG Liu, LIU Hongyan, YU Hansong, SHEN Minghao

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (14) : 20-26.

PDF(1765 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (14) : 20-26. DOI: 10.13995/j.cnki.11-1802/ts.019432

Effects of Lactobacillus plantarum on flavor and microflora structure of spicy cabbage during fermentation

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(14): 20-26 https://doi.org/10.13995/j.cnki.11-1802/ts.019432

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1765 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2018-11-24	2019-07-25
Issue Date
2019-08-20

Please choose a citation manager

Content to export