Studies on the low-salt Chinese potherb mustard (Brassica juncea, Coss.) pickle. I—The effect of a homofermentative l(+)-lactic acid producer Bacillus coagulans on starter culture in the low-salt Chinese potherb mustard pickle fermentation

Published 2007 View Full Article

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Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 41, Issue 3, Pages 474-482

Publisher

Elsevier BV

Online

2007-04-26

DOI

10.1016/j.lwt.2007.03.023

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