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Journal: Fermentation, 2023
Volume: 9
Number: 547
547
Article: Quality Improvement of Zao Pepper by Inoculation with Lactobacillus plantarum 5-1: Probiotic Ability and Fermentation Characteristics of Lactic Acid Bacteria
Authors: by Yafei Cai, Yongjun Wu, Cen Li, Lincheng Zhang, Shuoqiu Tong and Shenglan Yuan
Link: https://www.mdpi.com/2311-5637/9/6/547

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