Effect of Bacterial Community Succession on Lipid Hydrolysis and Oxidation during the Traditional Processing of Longxi Bacon, a Traditional Chinese Fermented Meat Product
LI Yanhu, YUN Jianmin, ZHAO Fengyun, ZHANG Wenwei, AI Duiyuan
FOOD SCIENCE . 2021, (10): 154 -161 .  DOI: 10.7506/spkx1002-6630-20200219-198