Comparison of flavor substances and analysis of lactic acid bacteria flora between Chinese paocai and Korean kimchi

MA Huan-huan,LV Xin-ran,BAI Feng-ling,LI Jian-rong

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (12) : 184.

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PDF(489 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (12) : 184.

Comparison of flavor substances and analysis of lactic acid bacteria flora between Chinese paocai and Korean kimchi

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