Physicochemical property and fungal diversity during the fermentation of industrial radish Paocai

doi:10.13995/j.cnki.11-1802/ts.028275

TANG Li, WEI Wenli, ZHAO Yajiao, YU Wenping, WU Zhengyun, ZENG Li, ZHANG Wenxue

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 25-31.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 25-31. DOI: 10.13995/j.cnki.11-1802/ts.028275

Physicochemical property and fungal diversity during the fermentation of industrial radish Paocai

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(6): 25-31 https://doi.org/10.13995/j.cnki.11-1802/ts.028275

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Received	Revised	Published
2021-06-05	2021-07-06	2022-03-25
Issue Date
2022-04-25

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