不同盐添加量对芥菜腌制过程中理化性质及细菌菌群多样性的影响
霍虹燕, 曾瑶英, 余焯均, 熊玉帛, 赵野, 佘杰海, 张凯, 周文化
Effects of Different Salt Addition Levels on Physicochemical Properties and Bacterial Diversity of Mustard During Pickling Process
HUO Hongyan, ZENG Yaoying, YU Zhuojun, XIONG Yubo, ZHAO Ye, SHE Jiehai, ZHANG Kai, ZHOU Wenhua
中国酿造
.
2026, (5): 103
-110
.
DOI: 10.11882/j.issn.0254-5071.2026.05.013
