Publication | Closed Access
Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus
57
Citations
30
References
2021
Year
Microbial InactivationFood FermentationFood MicrobiologyLactobacillus PlantarumFood BioprocessingMicrobiologyPediococcus PentosaceusPublic HealthFood SafetyHealth Sciences
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