| 标题 |
Effect of different temperatures in which Lactobacillus sakei starters were inoculated on the physicochemical properties and bacterial community structures during the fermentation of sauerkraut |
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| DOI | |
| 其它 |
期刊:Journal of Food Measurement and Characterization 作者:Mingzhu Li; Lin Xi; Qi Qin; Caili Huo; Mingshou Lü; et al 出版日期:2026-03-17 |
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(2025-6-4)