Differences in Microbial Diversity and Metabolites in Naturally Fermented and Starter Culture-Fermented Mutton Sausages
TIAN Haiyong, SU Wei, MU Yingchun, JIANG Li, ZHAO Chi
(1. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang 550025, China)
TIAN Haiyong, SU Wei, MU Yingchun, JIANG Li, ZHAO Chi. Differences in Microbial Diversity and Metabolites in Naturally Fermented and Starter Culture-Fermented Mutton Sausages[J]. FOOD SCIENCE, 2022, 43(24): 154-163.