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
FOOD SCIENCE . 2024, (10): 290 -297 .  DOI: 10.7506/spkx1002-6630-20230701-006