Effect of Different Inoculum Levels of Lactobacillus plantarum on Quality Characteristics and Flavor Profile of Low-Sodium Dry Sausage
LIU Siting, LIU Xinyu, WANG Wenxuan, WANG Huiping, LIU Qian, CHEN Qian, WANG Hui
FOOD SCIENCE . 2022, (22): 97 -104 .  DOI: 10.7506/spkx1002-6630-20220306-077