Changes of Quality in the Fruits of Prunus mume during Deacidification by Fermentation with Lactobacillus Fermentium

E-ISSN： 1750-3841|80|2|M405-M410

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.2, 2015-02, pp. : M405-M410

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