Progress in Understanding the Effect and Mechanism of Starter Cultures on the Formation of Volatile Flavor Compounds in Fermented Sausage
LIU Yingli, YANG Ziyan, WAN Zhen, YU Qinglin, CAO Yating, JIANG Yixuan, LI Hongyan, LIU Jie, WANG Jing
FOOD SCIENCE . 2021, (11): 284 -296 .  DOI: 10.7506/spkx1002-6630-20201012-085