Effect of Bacillus subtilis-gellan gum compound on preservation performance of yellow peaches

ZENG Xiaoyi, PENG Yiqin, XU Yangbo, LIU Chunyan, WANG Guohua, DING Jie, LI Suqing

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (16) : 164-173.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (16) : 164-173. DOI: 10.13995/j.cnki.11-1802/ts.045486

Effect of Bacillus subtilis-gellan gum compound on preservation performance of yellow peaches

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(16): 164-173 https://doi.org/10.13995/j.cnki.11-1802/ts.045486

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