The Research Advance of Lactic Acid Bacteria Contributes to the Flavor of Bacteria-fermented Douchi

LIU Biqin, LU Xiafei, LIU Chenjian, LI Xiaoran, PAN Jian, LUO Yiyong

Journal of Nuclear Agricultural Sciences ›› 2016, Vol. 30 ›› Issue (1) : 136-144.

PDF(1698 KB)
PDF(1698 KB)
Journal of Nuclear Agricultural Sciences ›› 2016, Vol. 30 ›› Issue (1) : 136-144. DOI: 10.11869/j.issn.100-8551.2016.01.0136
Food Irradiation·Food Science

The Research Advance of Lactic Acid Bacteria Contributes to the Flavor of Bacteria-fermented Douchi

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 30(1): 136-144 https://doi.org/10.11869/j.issn.100-8551.2016.01.0136

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1698 KB)

Accesses

Citation

Detail
Sections
Recommended
Founded in 1987
Superintendent: Ministry of Agriculture and Rural Affairs, PRC
Sponsored by: Chinese Society of Nuclear Agricultural Sciences;Institute of Food Science and Technology CAAS
ISSN：1000-8551
CN 11-2265/S
Copyright © Journal of Nuclear Agricultural Sciences
Address：No.2 of Yuan Ming Yuan Western Road, Haidian District, Beijing, China
Institute of Agro-Products Processing Science&Technology, Chinese Academy of Agricultural Sciences
Post Code：100193
Web Address：http://www.hnxb.org.cn
E-mail：henongxuebao@126.com
Tel：010-62815961
Visited
    Total visitors:
    Visitors of today:
    Now online:

/

〈 〉