Effects of Three Strains of Lactic Acid Bacteria and Their Combinations on the Peptide Changes in Fermented Yak Meat Sausage
BAI Juhong, TANG Shanhu*, LI Sining, WANG Liu, LU Fuqing, YAN Liguo
FOOD SCIENCE . 2015, (17): 185 -190 .  DOI: 10.7506/spkx1002-6630-201517035