Selection and use of indigenous mixed starter cultures for mustard leaves fermentation and the improvement of cuocai characteristics.

No abstract is available for this paper.

• Publication year

  2018

• Venue

  The Journal of the Science of Food and Agriculture

• Publication date

  2018-03-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1002/jsfa.8652PMID 28862331
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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