韩国泡菜制作过程中理化特性及微生物的变化

甘奕，李洪军，付杨，贺稚非

Changes in the Physico-chemical and Microbiological Characteristics of Kimchi during Manufacture

GAN Yi, LI Hong-jun, FU Yang, HE Zhi-fei

食品科学 . 2014, (15): 166 -171 . DOI: 10.7506/spkx1002-6630-201415034