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中文
Improvement of the Flavor of Sichuan Pickle by Co-fermentation with Weissella cibaria and Lactobacillus plantarum
ZHANG Nandi, ZHU Lin, XU Qin, XIANG Wenliang
FOOD SCIENCE . 2020, (
14
): 102 -108 . DOI: 10.7506/spkx1002-6630-20190626-332