Effects of Mixed Culture Fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae on Physicochemical Properties, Storage Characteristics and Flavor Quality of Wet Noodles
REN Yuanyuan, MENG Zikuan, ZOU Yu, LI Yuhang, WANG Yongjun
FOOD SCIENCE . 2023, (6): 190 -196 .  DOI: 10.7506/spkx1002-6630-20220407-075