×
模态框（Modal）标题
在这里添加一些文本
Close
Close
Submit
Cancel
Confirm
×
模态框（Modal）标题
×
Toggle navigation
Home
About Journal
About Journal
Editorial Board
Editor-in-chief
Guidelines for Authors
Guidelines for Authors
Instruction for Authors
Pubication Ethics
Contact Us
中文
Microbial diversity and dynamic changes of organic acids during the fermentation of white sour soup
WAN Ningwei, LEI Bangxing, LI Biao, YANG Yue, HE Jin
Food and Fermentation Industries . 2022, (
9
): 65 -70 . DOI: 10.13995/j.cnki.11-1802/ts.028592
