Isolation and identification of strains from sufu and quality analysis of low-salt sufu fermented using isolated strains

YANG Zhihui; ZHANG Junwei; WEI Guanmian; ZHOU Peng

doi:10.13995/j.cnki.11-1802/ts.022164

YANG Zhihui, ZHANG Junwei, WEI Guanmian, ZHOU Peng

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 62-68.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 62-68. DOI: 10.13995/j.cnki.11-1802/ts.022164

Isolation and identification of strains from sufu and quality analysis of low-salt sufu fermented using isolated strains

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(1): 62-68 https://doi.org/10.13995/j.cnki.11-1802/ts.022164

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Received	Published
2019-09-03	2020-01-15
Issue Date
2020-03-27

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