Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.Title不同乳酸菌接种发酵对泡白菜理化特征及风味的影响.Authors史梅莓; 伍亚龙; 吕鹏军; 汪冬冬; 张其圣PublicationFood & Fermentation Industries, 2024, Vol 50, Issue 1, p80ISSN0253-990XPublication typeArticleDOI10.13995/j.cnki.11-1802/ts.035828