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机译:不同发酵容器对四川泡菜劣化的影响
Xihua Univ Sch Food Sci &
Bioengn Chengdu 610039 Sichuan Peoples R China;
Xihua Univ Sch Food Sci &
Bioengn Chengdu 610039 Sichuan Peoples R China;
Xihua Univ Sch Food Sci &
Bioengn Chengdu 610039 Sichuan Peoples R China;
Xihua Univ Sch Food Sci &
Bioengn Chengdu 610039 Sichuan Peoples R China;
Xihua Univ Sch Food Sci &
Bioengn Chengdu 610039 Sichuan Peoples R China;
Xihua Univ Sch Food Sci &
Bioengn Chengdu 610039 Sichuan Peoples R China;
Beijing Technol &
Business Univ Beijing Engn &
Technol Res Ctr Food Addit Beijing 100048 Peoples R China;
Xihua Univ Sch Food Sci &
Bioengn Chengdu 610039 Sichuan Peoples R China;
Pickle; Deterioration; Flavor; Fungi diversity; Correlation analysis;
机译:不同发酵容器对四川泡菜劣化的影响
机译:Weissella Cibaria共同接种对乳酸杆菌发酵的四川泡菜质量的影响
机译:不同盐处理的四川天然发酵泡菜功能和结构性能研究
机译:不同发酵条件对乳杆菌制剂发酵的红萝卜浓度的影响
机译:安大略省Pickle Lake的Pickle Crow金矿的5号脉/铁形成带的地层,结构和金矿化
机译:分离自传统四川泡菜的植物乳杆菌K41对变形链球菌生物膜形成和毒力的抑制作用
机译:氧气暴露对四川泡菜发酵过程和感官质量的影响(Paocai)