Effects of Co-fermentation with Lactic Acid Bacteria and Staphylococcus with Antioxidant Activity on the Quality of Cantonese Sausages
LI Jinhai, MA Yixuan, PEI Huijie, HE Wei, ZHONG Xumei, YU Jiamei, ZHANG Yulin, XIE Jiaxin, LI Chengtao, YANG Yong
FOOD SCIENCE
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2025, (14): 81
-91
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DOI: 10.7506/spkx1002-6630-20241230-256
