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Studies on the low-salt Chinese potherb mustard (Brassica juncea, Coss.) pickle. I—The effect of a homofermentative l(+)-lactic acid producer Bacillus coagulans on starter culture in the low-salt Chinese potherb mustard pickle fermentation

Studies on the low-salt Chinese potherb mustard (Brassica juncea, Coss.) pickle. I—The effect of a homofermentative l(+)-lactic acid producer Bacillus coagulans on starter culture in the low-salt Chinese potherb mustard pickle fermentation

Dayun Zhao; Xiaolin Ding

作者Dayun Zhao; Xiaolin Ding
卷第41卷
期第3期
印刷ISSN0023-6438
电子ISSN1096-1127
文件大小252.61KB
发表时间2008
DOI10.1016/j.lwt.2007.03.023

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