Research on the inventory of microbial food cultures in Chinese traditional fermented foods (2nd edition)

YAO Su; WANG Penghui; BAI Feirong; YU Xuejian; CAO Yanhua; CHENG Kun; GE Yuanyuan; XIN Di; ZHANG Tianci; LIU Yiru; CAI Chengshan; CHENG Chi

doi:10.13995/j.cnki.11-1802/ts.029332

YAO Su, WANG Penghui, BAI Feirong, YU Xuejian, CAO Yanhua, CHENG Kun, GE Yuanyuan, XIN Di, ZHANG Tianci, LIU Yiru, CAI Chengshan, CHENG Chi

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (1) : 272-285.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (1) : 272-285. DOI: 10.13995/j.cnki.11-1802/ts.029332

Research on the inventory of microbial food cultures in Chinese traditional fermented foods (2nd edition)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(1): 272-285 https://doi.org/10.13995/j.cnki.11-1802/ts.029332

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Received	Revised	Published
2021-09-08	2021-09-22	2022-01-15
Issue Date
2022-01-27

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