食盐含量和原料含水量对发酵芥菜品质的影响
李奕佳1，谭兴和1*，郭红英1，李清明1，王 锋1，严钦武2，徐永兵2
Effect of salt concentration and water content of raw materials on the quality of fermented mustard
LI Yijia1, TAN Xinghe1*, GUO Hongying1, LI Qingming1, WANG Feng1, YAN Qinwu2, XU Yongbing2
中国酿造
.
2016, (12): 35
-39
.
DOI: 10.11882/j.issn.0254-5071.2016.12.007
