Analysis of organic acid and free amino acid in pickled Chinese cabbage fermented with low temperature tolerant lactic acid bacteria

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (11) : 137.

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PDF(1307 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (11) : 137.

Analysis of organic acid and free amino acid in pickled Chinese cabbage fermented with low temperature tolerant lactic acid bacteria

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(11): 137

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