Effect of autochthonous lactic acid bacteria on fermented Yucha quality

Han, Jing; Zhang, Jingbo; Lin, Xinping; Liang, Huipeng; Li, Shengjie; Yu, Chenxu; Zhu, Beiwei; Ji, Chaofan

doi:10.1016/j.lwt.2020.109060

Effect of autochthonous lactic acid bacteria on fermented Yucha quality

Journal Article · Wed Apr 01 00:00:00 EDT 2020 · Lebensmittel-Wissenschaft + Technologie

DOI:https://doi.org/10.1016/j.lwt.2020.109060· OSTI ID:1703272

Han, Jing; Zhang, Jingbo; Lin, Xinping; Liang, Huipeng; Li, Shengjie; Yu, Chenxu; Zhu, Beiwei; Ji, Chaofan

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Sponsoring Organization:: USDOE Office of Electricity (OE), Advanced Grid Research & Development. Power Systems Engineering Research

OSTI ID:: 1703272

Journal Information:: Lebensmittel-Wissenschaft + Technologie, Journal Name: Lebensmittel-Wissenschaft + Technologie Journal Issue: C Vol. 123; ISSN 0023-6438

Publisher:: ElsevierCopyright Statement

Country of Publication:: Netherlands

Language:: English

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