Research progress on microbial communities and quality differences between traditional and inoculated fermentation Paocai

doi:10.11882/j.issn.0254-5071.2025.02.004

LIU Shimei, WEN Lan, LIN Dengfan, ZHOU Yingjun, ZHU Zuohua, GONG Wenbing, YAN Li, HU Zhenxiu, PENG Yuande, SU Xiaojun, XIE Chunliang

China Brewing ›› 2025, Vol. 44 ›› Issue (2) : 20-25.

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China Brewing ›› 2025, Vol. 44 ›› Issue (2) : 20-25. DOI: 10.11882/j.issn.0254-5071.2025.02.004

Research progress on microbial communities and quality differences between traditional and inoculated fermentation Paocai

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(2): 20-25 https://doi.org/10.11882/j.issn.0254-5071.2025.02.004

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Received	Revised
2024-02-27	2024-06-27
Issue Date
2025-03-19

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