食窦魏斯氏菌协同植物乳杆菌改善四川泡菜风味

张楠笛，祝林，许琴，向文良

Improvement of the Flavor of Sichuan Pickle by Co-fermentation with Weissella cibaria and Lactobacillus plantarum

ZHANG Nandi, ZHU Lin, XU Qin, XIANG Wenliang

食品科学 . 2020, (14): 102 -108 . DOI: 10.7506/spkx1002-6630-20190626-332