Studies on the low-salt Chinese potherb mustard (Brassica juncea, Coss.) pickle. I—The effect of a homofermentative l(+)-lactic acid producer Bacillus coagulans on starter culture in the low-salt Chinese potherb mustard pickle fermentation

✍ Scribed by Dayun Zhao; Xiaolin Ding

• Book ID: 116726076
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 253 KB
• Volume: 41
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2007.03.023