Effect of Antioxidant Activity of Starter Cultures on the Quality of Fermented Meat Products: A Review
LIU Yingli, YU Qinglin, WAN Zhen, LI Hongyan, LIU Jie, WANG Jing
FOOD SCIENCE . 2021, (1): 302 -312 .  DOI: 10.7506/spkx1002-6630-20200704-052