Microbial Metabolism in Fermented Meat Products and Its Influence on the Formation of Flavor Compounds: An Update

被引：0
|
作者：
Hu, Yingying [1 ]
Bayinbate, Bayierta [1 ]
Liu, Yue [1 ]
Xu, Baocai [1 ]
机构：
[1] School of Food and Biological Engineering, Hefei University of Technology, Hefei,230009, China
来源：
Shipin Kexue/Food Science | / 45卷 / 22期
关键词：
D O I：
10.7506/spkx1002-6630-20240409-073
中图分类号：
学科分类号：
摘要：
72
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页码：322 / 328
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