The effect of <i>Lactobacillus paracasei</i> with high production of <i>L</i>-lactate on the quality and safety of pickled Chinese cabbage

doi:10.13995/j.cnki.11-1802/ts.023920

The effect of Lactobacillus paracasei with high production of L-lactate on the quality and safety of pickled Chinese cabbage

LIU Xiaohui, LI Yang, AO Jing, GAO Xiaomei, SUN Yulu

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (17) : 114-118.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (17) : 114-118. DOI: 10.13995/j.cnki.11-1802/ts.023920

The effect of Lactobacillus paracasei with high production of L-lactate on the quality and safety of pickled Chinese cabbage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(17): 114-118 https://doi.org/10.13995/j.cnki.11-1802/ts.023920

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Received	Revised	Published
2020-03-11	2020-04-16	2020-09-15
Issue Date
2020-10-14

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