FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (14): 102-108.doi: 10.7506/spkx1002-6630-20190626-332
• Bioengineering • Previous Articles Next Articles
ZHANG Nandi, ZHU Lin, XU Qin, XIANG Wenliang
Published:
2020-07-29
CLC Number:
ZHANG Nandi, ZHU Lin, XU Qin, XIANG Wenliang. Improvement of the Flavor of Sichuan Pickle by Co-fermentation with Weissella cibaria and Lactobacillus plantarum[J]. FOOD SCIENCE, 2020, 41(14): 102-108.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20190626-332
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