植物乳杆菌接种量对低盐风干肠品质特性及风味特征的影响
刘思婷,刘馨屿,王雯萱,王慧平,刘骞,陈倩,王辉
Effect of Different Inoculum Levels of Lactobacillus plantarum on Quality Characteristics and Flavor Profile of Low-Sodium Dry Sausage
LIU Siting, LIU Xinyu, WANG Wenxuan, WANG Huiping, LIU Qian, CHEN Qian, WANG Hui
食品科学
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2022, (22): 97
-104
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DOI: 10.7506/spkx1002-6630-20220306-077