Effects of lactic acid bacteria inoculated fermentation on pickled cucumbers

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作者：
机构：
[1] [1,2,Ji, Xiaoyi
[2] 1,2,Wu, Yuan
[3] Wu, Xingzhu
[4] 1,2,Lin, Yonghua
[5] 1,2,Xu, Weiwei
[6] 1,2,3,Ruan, Hui
[7] 1,2,3,He, Guoqing
来源：
Ruan, H. | 1610年 / Maxwell Science Publications, 74, Kenelm Road,, B10, 9AJ, Birmingham, Small Heath, United Kingdom卷 / 05期
关键词：
41;
D O I：
10.19026/ajfst.5.3397
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