Effect of Low Sodium Salt on Lipid Oxidation and Volatile Flavor Compounds of Naturally Fermented Yak Meat Sausage under Different Ripening Conditions
MO Ran, TANG Shanhu, LI Sining, LI Qiongshuai, LI Jinjin, XIA Jiajun, CAI Yinchuan
FOOD SCIENCE . 2022, (10): 227 -235 .  DOI: 10.7506/spkx1002-6630-20210613-156