Effect of synergistic fermentation of yeasts and lactic acid bacteria on quality and flavor of pickled cabbage

LI Jiaxin, LIAN Yinyin, SONG Jiajia, SUO Huayi, WANG Damao, ZHANG Yu

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 201-209.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 201-209. DOI: 10.13995/j.cnki.11-1802/ts.043328

Effect of synergistic fermentation of yeasts and lactic acid bacteria on quality and flavor of pickled cabbage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(7): 201-209 https://doi.org/10.13995/j.cnki.11-1802/ts.043328

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