枣阳酸浆水来源乳酸菌对泡菜及泡菜水发酵品质的影响
代程洋，陈江红，郭壮，张振东，马磊，雷敏
Effect of lactic acid bacteria from Suanjiangshui in Zaoyang on the fermentation quality of kimchis and kimchi juice
DAI Chengyang, CHEN Jianghong, GUO Zhuang, ZHANG Zhendong, MA Lei, LEI Min
中国酿造
.
2019, (5): 54
-58
.
DOI: 10.11882/j.issn.0254-5071.2019.05.011
