不同盐质量分数泡白菜发酵过程中乳酸菌群落结构的变化

申文熹，陈功，唐垚，汪冬冬，王勇，伍亚龙，张红梅，张伟，朱翔，李恒，张其圣,

Community Dynamics of Lactic Acid Bacteria during the Fermentation Process of Chinese Paocai with Different Salt Concentrations

SHEN Wenxi , CHEN Gong , TANG Yao , WANG Dongdong , WANG Yong , WU Yalong , ZHANG Hongmei , ZHANG Wei , ZHU Xiang , LI Heng , ZHANG Qisheng ,

食品科学 . 2017, (10): 104 -110 . DOI: 10.7506/spkx1002-6630-201710018