川味冷风干香肠风干过程中微生物群落结构及风味物质变化

王欢，钱鑫，陈海，张宇昊

Changes in Microbial Community Structure and Flavor Compounds during Cold Air-Drying of Sichuan-Style Sausage

WANG Huan, QIAN Xin, CHEN Hai, ZHANG Yuhao

食品科学 . 2026, (13): 143 -152 . DOI: 10.7506/spkx1002-6630-20251208-076