腊肠发酵过程中细菌多样性评价及其对风味的影响
郭壮,王玉荣,葛东颖,尚雪娇,张振东,赵慧君
Analysis of Bacterial Diversity and Its Effect on Flavor of Chinese Sausage during Fermentation
GUO Zhuang, WANG Yurong, GE Dongying, SHANG Xuejiao, ZHANG Zhendong, ZHAO Huijun
食品科学
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2021, (6): 186
-192
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DOI: 10.7506/spkx1002-6630-20191121-255