Differences in Microbial Diversity and Metabolites in Naturally Fermented and Starter Culture-Fermented Mutton Sausages
TIAN Haiyong, SU Wei, MU Yingchun, JIANG Li, ZHAO Chi
FOOD SCIENCE . 2022, (24): 154 -163 .  DOI: 10.7506/spkx1002-6630-20211221-247