Chemical Composition and Bacterial Diversity of Lactobacillus casei 11MZ-5-1 Fermented Chinese Cabbage Pickle
ZHAO Dan, DU Renpeng, SONG Gang, SUN Jian, PING Wenxiang, GE Jingping
FOOD SCIENCE . 2018, (24): 116 -122 .  DOI: 10.7506/spkx1002-6630-201824018