Comparison analysis of flavor compounds in pickles produced by inoculated fermentation and natural fermentation

doi:10.3969/j.issn.0254-5071.2011.01.049

ZHUO Xiangling;HU Ansheng;Wang Bin;ZHANG Shanshau

China Brewing ›› 2011, Vol. 30 ›› Issue (1) : 159-160.

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China Brewing ›› 2011, Vol. 30 ›› Issue (1) : 159-160. DOI: 10.3969/j.issn.0254-5071.2011.01.049

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Comparison analysis of flavor compounds in pickles produced by inoculated fermentation and natural fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 30(1): 159-160 https://doi.org/10.3969/j.issn.0254-5071.2011.01.049

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