植物乳植杆菌IMAUJBP3和罗伊氏乳杆菌IMAUJBR3复配对发酵羊肉香肠品质及多肽抗氧化能力的影响
夏玲燕,钱敏,徐晔,程峰,王待巽,张开屏,田建军,靳烨
Effect of Combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the Quality and Peptide Antioxidant Capacity of Fermented Lamb Sausages
XIA Lingyan, QIAN Min, XU Ye, CHENG Feng, WANG Daixun, ZHANG Kaiping, TIAN Jianjun, JIN Ye
食品科学 . 2025, (6): 80 -88 .  DOI: 10.7506/spkx1002-6630-20240830-231