不同国家和地区传统发酵食品及其发酵微生物研究进展

刘飞翔，董其惠，吴蓉，邱益彬，黄燕燕，苏二正

Recent Advances in Traditional Fermented Foods and Starter Cultures for Their Production in Different Countries and Regions

LIU Feixiang, DONG Qihui, WU Rong, QIU Yibin, HUANG Yanyan, SU Erzheng

食品科学 . 2020, (21): 338 -350 . DOI: 10.7506/spkx1002-6630-20191121-254