乳酸菌复合发酵大蒜风味、活性成分和微生物种群变化分析

侯进慧, 李勇, 唐梦笛, 韩芝洋. 乳酸菌复合发酵大蒜风味、活性成分和微生物种群变化分析[J]. 食品工业科技, 2017, (21): 92-95. DOI: 10.13386/j.issn1002-0306.2017.21.019

HOU Jin-hui, LI Yong, TANG Meng-di, HAN Zhi-yang. Analysis of the changes of flavor, active components and microbial population in fermentation of garlic by lactic acid bacteria[J]. Science and Technology of Food Industry, 2017, (21): 92-95. DOI: 10.13386/j.issn1002-0306.2017.21.019