Recent advances on fermentation of mustard plant (Brassica juncea L.): microbial community, fermentation processing and sensorial quality: a review
芥菜(Brassica juncea L.)发酵研究的最新进展:微生物群落、发酵过程和感官品质:综述
期刊:Frontiers in Microbiology
影响因子:4.5
doi:10.3389/fmicb.2026.1784857
Diao, Nan; Cai, Angye; Zhou, Yongtong; Long, Baijun; Mo, Zhen; Shang, Siwei; Liu, Yumeng; Xu, Jiaxin; Hu, Wenzhong; Feng, Ke; Sarengaowa