Changes in Microbial Community Structure and Flavor Compounds during Cold Air-Drying of Sichuan-Style Sausage
WANG Huan, QIAN Xin, CHEN Hai, ZHANG Yuhao
FOOD SCIENCE . 2026, (13): 143 -152 .  DOI: 10.7506/spkx1002-6630-20251208-076