The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation-Reference-Cited by-同舟云学术

The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation

Published:2024-07-09 Issue: Volume: Page:
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Zou Jinhao^ORCID,Xiao Zeyuan,Wang Xuping,Yang Huaigu,Cheng Jingrong,Liu Xueming,Tang Daobang

Funder

Guangdong province modern agricultural industry technology system innovation team

Agricultural research and technology promotion demonstration projects in Guangdong Province

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10068-024-01645-6.pdf

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