人工接种发酵从发酵周期、乳酸产量、感官评定等各方面都明显优于自然发酵。
Manual fermentation was superior to natural fermentation based on fermentation time, lactic acid production and sensory evaluation.
筛选合适的发酵剂，人工接种泡菜并与自然发酵泡菜中的风味物质测定比较。
Starter culture was screened and volatile flavours were compared between inoculated fermentation pickle and natural fermentation pickle.
筛选合适的发酵剂，人工接种泡菜并与自然发酵泡菜中的风味物质测定比较。
Starter culture was screened and volatile flavours were compared between inoculated fermentation pickle and natural fermentation pickle.
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