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[1]	YIN Hongmei, CHEN Haoran, YIN Ziran, TANG Zhenyi, ZENG Jinxiu, SHI Xiaodan, ZHANG Lu, TU Zongcai. Comparison of Volatile Flavor Compounds and Qualities between Traditional Fermented and Inoculated Fermented of Mei yu[J]. Science and Technology of Food Industry, 2024, 45(15): 56-65. DOI: 10.13386/j.issn1002-0306.2023070267
[2]	ZHANG Shiyao, XIAO Yue, WANG Xinyu, CHU Chuanqi, WANG Tao, HU Xiaosong, YI Junjie. Quality Characteristics of Fermented Chili Peppers Using Different Inoculated and Natural Fermentation Approaches[J]. Science and Technology of Food Industry, 2024, 45(12): 129-139. DOI: 10.13386/j.issn1002-0306.2023070254
[3]	ZHU Jiamin, MO Ziyao, LI Mengtong, XIN Yueqi, ZHU Ying'ao, WANG Hui, CHEN Qian. Study on Different Inoculation Levels of Lactobacillus sakei on the Improvement of Quality Characteristics of Low-sodium Dry Sausages[J]. Science and Technology of Food Industry, 2023, 44(7): 133-142. DOI: 10.13386/j.issn1002-0306.2022060041
[4]	TANG Kaiwei, HUANG Xiaoying, YI Yuwen, ZHU Chenglin, DENG Jing, YE Haixiao, TANG Junni. Effect of Fermentation with Single and Co-culture of Lactobacillus bulgaricus and Streptococcus thermophilus on the Quality of Yogurt[J]. Science and Technology of Food Industry, 2022, 43(23): 127-132. DOI: 10.13386/j.issn1002-0306.2022020250
[5]	LIU Chang, ZUO Changzhou, PENG Jing, CHEN Jikun, TU Kang, PAN Leiqing. Response Surface Optimization of the Fermentation Process of Tomato Juice by Lactobacillus plantarum and Its Quality Evaluation[J]. Science and Technology of Food Industry, 2022, 43(10): 246-253. DOI: 10.13386/j.issn1002-0306.2021080285
[6]	ZHOU Yingjun, XIE Chunliang, CHEN Baizhong, GONG Wenbing, ZHU Zuohua, XU Chao, YANG Qi, PENG Yuande. Effect of Different Yeast and Lactobacillus plantarum Combined Fermentation on the Quality of Xinhui Citrus Ferment[J]. Science and Technology of Food Industry, 2022, 43(6): 118-125. DOI: 10.13386/j.issn1002-0306.2021060189
[7]	ZHANG Lihua, WANG Xia, ZHA Mengmeng, TANG Peixin, SHI Xun, ZONG Wei, ZHAO Guangyuan. Effects of Lactobacillus plantarum Microcapsules Fermentation on the Quality of Carrot Chips[J]. Science and Technology of Food Industry, 2022, 43(2): 135-141. DOI: 10.13386/j.issn1002-0306.2021040234
[8]	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
[9]	LIU Ying-ping, CUI Li, NIU Li-ying, LI Da-jing, LIU Chun-quan, XIAO Li-xia. Study on the microwave sterilization of Lactobacillus plantarum and application of microwave on pickled lettuce[J]. Science and Technology of Food Industry, 2016, (24): 245-248. DOI: 10.13386/j.issn1002-0306.2016.24.038
[10]	JIN Le-tian, WU Shi-rong, LIU Tong-jie, HE Guo-qing. Effect of Lactobacillus plantarum inoculated fermentation on the quality of kimchi[J]. Science and Technology of Food Industry, 2014, (23): 195-198. DOI: 10.13386/j.issn1002-0306.2014.23.032

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