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	Effect of salt concentration on quality of northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum salt effects on northeast sauerkraut fermentation
	Yang, X.; Hu, W.; Jiang, A.; Xiu, Z.; Ji, Y.; Guan, Y.; Sarengaowa
刊名	Food Bioscience
	2019
卷号	30
ISSN号	22124292
URL标识	查看原文
WOS记录号	[DB:DC_IDENTIFIER_WOSID]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/3216295
专题	大连理工大学
作者单位	1.Yang, X. 2.Hu, W. 3.Jiang, A. 4.Xiu, Z. 5.Ji, Y. 6.Guan, Y. 7.Sarengaowa 8.Yang, X.
推荐引用方式 GB/T 7714	Yang, X.,Hu, W.,Jiang, A.,et al. Effect of salt concentration on quality of northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum salt effects on northeast sauerkraut fermentation[J]. Food Bioscience,2019,30.
APA	Yang, X..,Hu, W..,Jiang, A..,Xiu, Z..,Ji, Y..,...&Sarengaowa.(2019).Effect of salt concentration on quality of northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum salt effects on northeast sauerkraut fermentation.Food Bioscience,30.
MLA	Yang, X.,et al."Effect of salt concentration on quality of northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum salt effects on northeast sauerkraut fermentation".Food Bioscience 30(2019).

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