复合乳酸菌二次发酵芥菜的品质变化

赖慧婷，刘伟，尚雪波，黄绿红，林树花，高炜，欧四明，张菊华

Quality Changes of Mustard during Secondary Fermentation with Lactic Acid Bacteria Consortium

LAI Huiting, LIU Wei, SHANG Xuebo, HUANG Lühong, LIN Shuhua, GAO Wei, OU Siming, ZHANG Juhua

食品科学 . 2025, (21): 102 -114 . DOI: 10.7506/spkx1002-6630-20250620-155