Xiong, Tao
Peng, Fei
Liu, Yanyan
Deng, Yaojun
Wang, Xinyue
Xie, Mingyong
Funding for this research was provided by:
National High Technology Research Development Key Program of China (2011AA100904)
State Key Laboratory of Food Science and Technology, Nanchang University (SKLF-ZZB-201309, SKLF-ZZA-201303, SKLF-KF-201210)
National Natural Science Foundation of China (31060224)
This article is maintained by: Elsevier
Article Title: Fermentation of Chinese sauerkraut in pure culture and binary co-culture with Leuconostoc mesenteroides and Lactobacillus plantarum
Journal Title: LWT - Food Science and Technology
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.lwt.2014.05.059
Content Type: article
Copyright: Copyright © 2014 Elsevier Ltd. All rights reserved.