Effects of Different Salt Addition Levels on Physicochemical Properties and Bacterial Diversity of Mustard During Pickling Process

HUO Hongyan, ZENG Yaoying, YU Zhuojun, XIONG Yubo, ZHAO Ye, SHE Jiehai, ZHANG Kai, ZHOU Wenhua

China Brewing ›› 2026, Vol. 45 ›› Issue (5) : 103-110.

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China Brewing ›› 2026, Vol. 45 ›› Issue (5) : 103-110. DOI: 10.11882/j.issn.0254-5071.2026.05.013

Effects of Different Salt Addition Levels on Physicochemical Properties and Bacterial Diversity of Mustard During Pickling Process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(5): 103-110 https://doi.org/10.11882/j.issn.0254-5071.2026.05.013

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