酸菜发酵过程中微生物对其风味形成及安全性的影响研究进展
孔金金, 班世栋, 龙云, 宗春阳, 于院国, 王晓丹
Research progress on the effect of microorganism on flavor formation and safety during fermentation process of Suancai
KONG Jinjin, BAN Shidong, LONG Yun, ZONG Chunyang, YU Yuanguo, WANG Xiaodan
中国酿造
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2026, (3): 7
-14
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DOI: 10.11882/j.issn.0254-5071.2026.03.002
