Effect of different lactic acid bacteria inoculation fermentation on the physicochemical characteristics and flavor of Chinese cabbage pickles

SHI Meimei, WU Yalong, LYU Pengjun, WANG Dongdong, ZHANG Qisheng

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (1) : 80-88.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (1) : 80-88. DOI: 10.13995/j.cnki.11-1802/ts.035828

Effect of different lactic acid bacteria inoculation fermentation on the physicochemical characteristics and flavor of Chinese cabbage pickles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(1): 80-88 https://doi.org/10.13995/j.cnki.11-1802/ts.035828

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