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

PDF(867 KB)

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

Author information +

History +

Download Citations

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

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

PDF(867 KB)

Accesses

Citation

Detail

Sections

Recommended