牛肉酸肉发酵过程中特征风味物质与微生物群落组成的相关性
唐钰婷,周秉德,杨智博,赵鑫,唐俊妮,胡滨,朱成林
Correlation between Characteristic Flavor Compounds and Microbial Community Composition during Sour Beef Fermentation
TANG Yuting, ZHOU Bingde, YANG Zhibo,, ZHAO Xin, TANG Junni, HU Bin, ZHU Chenglin
食品科学
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2025, (15): 256
-239
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DOI: 10.7506/spkx1002-6630-20250206-014