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Gong Chen

chengdu university of information technology
H指数:25
被引数:1,700

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Correlation between autochthonous microbial communities and flavor profiles during the fermentation of mustard green paocai (Brassica juncea Coss.), a typical industrial-scaled salted fermented vegetable

芥菜绿色paocai (Brassica juncea Coss。) 发酵过程中本地微生物群落与风味特征之间的相关性,这是一种典型的工业规模的盐渍发酵蔬菜

2022-12-0125
OAAI