不同工厂豇豆泡菜发酵过程中理化特性及细菌群落多样性研究
魏雯丽，宫尾茂雄，吴正云，张文学
Physicochemical property and bacterial diversity in cowpea paocai during the fermentation from different factories
WEI Wenli, MIYAO Shigeo, WU Zhengyun, ZHANG Wenxue,
中国酿造
.
2020, (9): 111
-115
.
DOI: 10.11882/j.issn.0254-5071.2020.09.021
