Effect of adding different organic acids for fermentation on the quality of Sichuan Paocai

doi:10.11882/j.issn.0254-5071.2025.06.030

HUANG Yuli, GE Lihong, GUO Caifu, YANG Menglu, MEI Yuan, LAI Haimei, ZHAO Nan

China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 212-217.

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China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 212-217. DOI: 10.11882/j.issn.0254-5071.2025.06.030

Effect of adding different organic acids for fermentation on the quality of Sichuan Paocai

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(6): 212-217 https://doi.org/10.11882/j.issn.0254-5071.2025.06.030

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Received	Revised
2024-09-12	2024-12-30
Issue Date
2025-07-29

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