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Issue 12

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Science and Technology of Food Industry > 2002 > (12): 25-28.

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[2]	GE Zhenzhen, GAO Shanshan, WANG Weijing, XU Mingyue, ZHANG Peiqi, ZONG Wei. Effects of Saccharomyces cerevisiae and Lactobacillus plantarum Co-fermentation on the Storage Characteristics of Noodles[J]. Science and Technology of Food Industry, 2022, 43(5): 158-164. DOI: 10.13386/j.issn1002-0306.2021060229
[3]	ZHANG Li-hua, WANG Xia, ZHAO Guang-yuan, ZONG Wei. Effects of Adding Jujube Juice on Quality of Carrot Fermented by Lactobacillus plantarum[J]. Science and Technology of Food Industry, 2020, 41(15): 99-105. DOI: 10.13386/j.issn1002-0306.2020.15.016
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