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
FOOD SCIENCE . 0, (): 102 -114 .  DOI: 10.7506/spkx1002-6630-20250620-155