Differences in physicochemical properties and prokaryotic microbial communities during the fermentation of Chinese sauerkraut

YANG Xi, WU Aiqun

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 245-251.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 245-251. DOI: 10.13995/j.cnki.11-1802/ts.024333

Differences in physicochemical properties and prokaryotic microbial communities during the fermentation of Chinese sauerkraut

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(22): 245-251 https://doi.org/10.13995/j.cnki.11-1802/ts.024333

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