Effect of natural and artificial inoculation on the quality of bacterial fermented Douchi

GAO Mengying; WANG Haoyu; TAN Xiaoqin; ZHOU Caiqiong

doi:10.13995/j.cnki.11-1802/ts.033191

GAO Mengying, WANG Haoyu, TAN Xiaoqin, ZHOU Caiqiong

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (13) : 136-143.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (13) : 136-143. DOI: 10.13995/j.cnki.11-1802/ts.033191

Effect of natural and artificial inoculation on the quality of bacterial fermented Douchi

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(13): 136-143 https://doi.org/10.13995/j.cnki.11-1802/ts.033191

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Received	Revised	Published
2022-08-03	2022-09-09	2023-07-15
Issue Date
2023-08-07

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