Pellicle formation, microbial succession and lactic acid utilisation during the aerobic deteriorating process of Sichuan pickle

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|53|3|767-775

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.53, Iss.3, 2018-03, pp. : 767-775

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