云南传统腌制食品可培养乳酸菌多样性及其发酵特性研究
张振宇，杨海英，詹梦涛，陆小凯，杜刚
Diversity and fermentation characteristics of culture-dependent lactic acid bacteria in Yunnan traditional preserved food
ZHANG Zhenyu, YANG Haiying, ZHAN Mengtao, LU Xiaokai, DU Gang
中国酿造
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2020, (4): 53
-56
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DOI: 10.11882/j.issn.0254-5071.2020.04.011
