Characterizing the impact of lactic acid bacteria-fermented vegetable juice on microbial assemblage and quality of pickled suancai

作者：Kaidi Hu, Jing Li, Min Zhang, Yizhuo Wan, Yankang Yang, Jingyi Ren, Zerong Jin, Wen Wang, Yunxiao Wan, Qisheng Zhang, Dongdong Wang, Weiqin Deng, Nan Zhao, Jianlong Li, Qin Li, Ning Zhao, Aiping Liu, Xiaolin Ao, Yong Yang, Shuliang Liu · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.117271 · 被引用次数：6 · 研究领域：Probiotics and Fermented Foods、Biochemical Analysis and Sensing Techniques、Sensory Analysis and Statistical Methods