| 标题 |
Effects of Mixed Fermentation With Lactic Acid Bacteria and Yeast on Nitrite Degradation, Color Protection, Antimicrobial Activity, and Flavor Characteristics of Sauerkraut |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Wenjia Li; Ping Tang; Meng Feng; Wanying Wang; Yanan Zhang; et al 出版日期:2025-12-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)