Effects of inoculated lactic acid bacteria on pickling process and quality of sweet and sour Allium chinense

doi:10.3969/j.issn.0254-5071.2007.03.014

TAO Xing-Wu;GAO Bing

China Brewing ›› 2007, Vol. 26 ›› Issue (3) : 53-55.

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China Brewing ›› 2007, Vol. 26 ›› Issue (3) : 53-55. DOI: 10.3969/j.issn.0254-5071.2007.03.014

Effects of inoculated lactic acid bacteria on pickling process and quality of sweet and sour Allium chinense

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2007, 26(3): 53-55 https://doi.org/10.3969/j.issn.0254-5071.2007.03.014

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