乳酸菌对萨拉米香肠风味形成的研究进展
刘英丽,万真,杨梓妍,于青林,李磊,王静
Recent Progress in Understanding the Contribution of Lactic Acid Bacteria to Flavor Formation in Salami: A Review
LIU Yingli, WAN Zhen, YANG Ziyan, YU Qinglin, LI Lei, WANG Jing
食品科学
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2020, (23): 273
-282
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DOI: 10.7506/spkx1002-6630-20200416-204