Analysis of Bacterial Diversity and Its Effect on Flavor of Chinese Sausage during Fermentation
GUO Zhuang, WANG Yurong, GE Dongying, SHANG Xuejiao, ZHANG Zhendong, ZHAO Huijun
FOOD SCIENCE . 2021, (6): 186 -192 .  DOI: 10.7506/spkx1002-6630-20191121-255