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Journal: Foods, 2022
Volume: 11
Number: 3310
3310
Article: Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai
Authors: by Xinying Cao, Mingwei Zhao, Sibo Zou, Zhigao Li, Yuzheng Wu, Chaofan Ji, Yingxi Chen, Liang Dong, Sufang Zhang and Huipeng Liang
Link: https://www.mdpi.com/2304-8158/11/21/3310

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