Effects of different fermentation methods on the physicochemicalproperties and flavor of pickles

YUN Lin; MAO Bingyong; CUI Shumao; TANG Xin; ZHAO Jianxin; CHEN Wei

doi:10.13995/j.cnki.11-1802/ts.023677

YUN Lin, MAO Bingyong, CUI Shumao, TANG Xin, ZHAO Jianxin, CHEN Wei

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (13) : 69-75.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (13) : 69-75. DOI: 10.13995/j.cnki.11-1802/ts.023677

Effects of different fermentation methods on the physicochemicalproperties and flavor of pickles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(13): 69-75 https://doi.org/10.13995/j.cnki.11-1802/ts.023677

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Received	Published
2020-02-19	2020-07-15
Issue Date
2020-08-04

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