Work

Study on the Quality and Safety of Pickle Fermented by Lactobacillus Preparation

Year: 2011

Type: article

Source: Xihua Daxue xuebao. Zhexue shehui kexue ban

Author: Liu Hong

Institution: Xihua University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2374371118

FWCI:

Cites:

Cited by: 1

Related to: 10