Screening and evaluation of high-quality lactic acid bacteria for potato kimchi and optimization of fermentation conditions

YIN Hongli, QI Wen, WANG Jing, TONG Lili

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (21) : 182-188.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (21) : 182-188. DOI: 10.13995/j.cnki.11-1802/ts.041769

Screening and evaluation of high-quality lactic acid bacteria for potato kimchi and optimization of fermentation conditions

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(21): 182-188 https://doi.org/10.13995/j.cnki.11-1802/ts.041769

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