Recent Progress in Understanding the Contribution of Lactic Acid Bacteria to Flavor Formation in Salami: A Review
LIU Yingli, WAN Zhen, YANG Ziyan, YU Qinglin, LI Lei, WANG Jing
FOOD SCIENCE . 2020, (23): 273 -282 .  DOI: 10.7506/spkx1002-6630-20200416-204