Citation: | WANG Xu, CAO Chunzhen, YANG Zhixin, et al. Effect of Lactobacillus casei HDS-01 on the Quality Index and Bacterial Community Structure of Sauerkraut[J]. Science and Technology of Food Industry, 2022, 43(16): 158−166. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010240. |
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