Bacterial Community Diversity and Flavor Characteristics of Traditional Naturally Fermented Sour Meat
MI Ruifang, CHEN Xi, XIONG Suyue, QI Biao, LI Jiapeng, QIAO Xiaoling, WANG Shouwei, ZHANG Lisheng
FOOD SCIENCE . 2019, (2): 85 -92 .  DOI: 10.7506/spkx1002-6630-20180521-282