中国传统发酵蔬菜中微生物多样性及其对品质形成影响研究进展
刘鑫,王家旺,隋雨萌,孔保华,岳喜庆,陈倩
Microbial Diversity and Its Influence on Quality Development in Chinese Traditional Fermented Vegetables: A Review
LIU Xin, WANG Jiawang, SUI Yumeng, KONG Baohua, YUE Xiqing, CHEN Qian
食品科学
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2024, (10): 290
-297
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DOI: 10.7506/spkx1002-6630-20230701-006