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Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products

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第一作者： Liu, Aiping

作者： Liu, Aiping ^[1] ; Li, Xiaoyan ^[1] ; Pu, Biao ^[1] ; Ao, Xiaolin ^[1] ; Zhou, Kang ^[1] ; He, Li ^[1] ; Chen, Shujuan ^[1] ; Liu, Shuliang ^[1]

作者单位： Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Sichuan, Peoples R China ^[1]

关键词 Chinese traditional Paocai lactic acid bacteria PCR-DGGE starter culture

发布时间 2017-06-10

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Journal of Agricultural and Food Chemistry

2017年65卷12期

2580-2587页

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Journal of Agricultural and Food Chemistry

2017年65卷12期

2580-2587页

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Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products

Journal of Agricultural and Food Chemistry

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Journal of Agricultural and Food Chemistry

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Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products

Journal of Agricultural and Food Chemistry

相似文献

同项目论文

Journal of Agricultural and Food Chemistry

相关期刊

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