Quality analysis of ultra-fine whole pulp of bamboo shoots (Chimonobambusa quadrangularis) fermented by Lactobacillus plantarum and Limosilactobacillus reuteri
Lei WangSchool of Liquor and Food Engineering, Guizhou University, 550025, Guiyang, ChinaYan-Yu LuoSchool of Liquor and Food Engineering, Guizhou University, 550025, Guiyang, ChinaYing ZhangSchool of Liquor and Food Engineering, Guizhou University, 550025, Guiyang, ChinaChun-Xia ZouSchool of Liquor and Food Engineering, Guizhou University, 550025, Guiyang, ChinaPengju WangSchool of Liquor and Food Engineering, Guizhou University, 550025, Guiyang, ChinaLi-Kang QinKey Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, 550025, Guiyang, ChinaQiujin ZhuKey Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, 550025, Guiyang, ChinaYu-Long JiaKey Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, 550025, Guiyang, China
2023en
ABI
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