| 标题 |
Improving quality, flavor profiles, and safety of low-salt pickled potherb mustard using Lactiplantibacillus plantarum WZW-1 as microbial starter on an industrial-scale fermentation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Chengcheng Zhang; Dong Yang; Jiali Li; Fengliang Zhao; Ping Chen; et al 出版日期:2026-12-01 |
| 求助人 | |
| 下载 | 暂无链接,等待应助者上传 |
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(2025-6-4)