Effect of lactic acid bacteria from Suanjiangshui in Zaoyang on the fermentation quality of kimchis and kimchi juice

doi:10.11882/j.issn.0254-5071.2019.05.011

DAI Chengyang, CHEN Jianghong, GUO Zhuang, ZHANG Zhendong, MA Lei, LEI Min

China Brewing ›› 2019, Vol. 38 ›› Issue (5) : 54-58.

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China Brewing ›› 2019, Vol. 38 ›› Issue (5) : 54-58. DOI: 10.11882/j.issn.0254-5071.2019.05.011

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Effect of lactic acid bacteria from Suanjiangshui in Zaoyang on the fermentation quality of kimchis and kimchi juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(5): 54-58 https://doi.org/10.11882/j.issn.0254-5071.2019.05.011

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