FUNCTIONAL KIMCHI CONTAINING CHLORELLA AND PREPARATION METHOD THEREOF TO IMPROVE STABILITY OF AND STORAGE PERIOD OF KIMCHI

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  机译： 利用天然食品添加剂和低温灭菌生产具有改善口味的泡菜储藏期的泡菜具有提高的防腐能力的方法

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  机译： 萝卜贮藏稳定性提高的萝卜泡菜的制备方法

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  机译： 罐装泡菜具有改善的存储稳定性和功能性

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