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韩德权，王艺，孙庆申，吴桐

Sensory Quality Improvement of Pickled Cabbage by Adding Natamycin before Fermentation

HAN De-quan，WANG Yi，SUN Qing-shen，WU Tong

食品科学 . 2010, (23): 314 -316 . DOI: 10.7506/spkx1002-6630-201023069