Research progress on the relationship between sufu quality and microorganisms from starters and environment

doi:10.13995/j.cnki.11-1802/ts.019491

WAN Hongfang, ZHAO Yong, WANG Zhengquan, WANG Liping

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (6) : 255-261.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (6) : 255-261. DOI: 10.13995/j.cnki.11-1802/ts.019491

Research progress on the relationship between sufu quality and microorganisms from starters and environment

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(6): 255-261 https://doi.org/10.13995/j.cnki.11-1802/ts.019491

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Received	Published
2018-11-29	2019-03-25
Issue Date
2019-04-18

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