Improving the quality of Sichuan pickle by adding a traditional Chinese medicinal herb Lycium barbarum in its fermentation
Liao, Meng, Wu, Zheng-Yun, Yu, Guo-Hang, Zhang, Wen-XueVolume:
52
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13357
Date:
April, 2017
File:
PDF, 405 KB
english, 2017