Effect of the interaction between lactic acid bacterium and yeast on the fermentation process and flavor quality of radish Paocai

HUANG Yuli, GE Lihong, MA Siyao, MEI Yuan, LU Wei, ZHAO Nan

China Brewing ›› 2024, Vol. 43 ›› Issue (4) : 197-202.

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China Brewing ›› 2024, Vol. 43 ›› Issue (4) : 197-202. DOI: 10.11882/j.issn.0254-5071.2024.04.030

Effect of the interaction between lactic acid bacterium and yeast on the fermentation process and flavor quality of radish Paocai

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(4): 197-202 https://doi.org/10.11882/j.issn.0254-5071.2024.04.030

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