The lactic acid bacteria and physicochemical changes of Chinese cabbage Paocai fermented in different salinity

YU Xin-ying,LIU Wen-li,YIN Jie,JIN Cheng-wu,CHE Chang-yuan,GONG Han-sheng

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (10) : 119.

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Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (10) : 119.

The lactic acid bacteria and physicochemical changes of Chinese cabbage Paocai fermented in different salinity

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(10): 119

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