Effects of different lactic acid bacteria fermentation on the formation of flavor substances and quality indexes of suan-cai

doi:10.11882/j.issn.0254-5071.2021.04.025

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China Brewing ›› 2021, Vol. 40 ›› Issue (4) : 133-137. DOI: 10.11882/j.issn.0254-5071.2021.04.025

Effects of different lactic acid bacteria fermentation on the formation of flavor substances and quality indexes of suan-cai

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(4): 133-137 https://doi.org/10.11882/j.issn.0254-5071.2021.04.025

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Received	Revised	Published
2021-05-18	2021-05-18	2021-04-25
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2021-05-18

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