接种耐盐植物乳杆菌对不同盐渍程度发酵辣椒挥发性成分的影响

谢靓，李梓铭，蒋立文

Effect of Salt-Tolerant Lactobacillus Incubation on Volatile Components in Pickled Pepper with Different Salinities

XIE Jing, LI Ziming, JIANG Liwen

食品科学 . 2015, (16): 163 -169 . DOI: 10.7506/spkx1002-6630-201516030