| 标题 |
Correlation between autochthonous microbial communities and flavor profiles during the fermentation of mustard green paocai (Brassica juncea Coss.), a typical industrial-scaled salted fermented vegetable |
| 网址 | |
| DOI | |
| 其它 |
期刊:LWT 作者:Dongdong Wang; Gong Chen; Yao Tang; Jiayi Li; Runqiu Huang; et al 出版日期:2022-12-01 |
| 求助人 | |
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(2025-6-4)