Isolation, characterization, and fermentation potential of coagulase-negative Staphylococci with taste-enhancing properties from Chinese traditional bacon-Reference-Cited by-同舟云学术

Isolation, characterization, and fermentation potential of coagulase-negative Staphylococci with taste-enhancing properties from Chinese traditional bacon

Published:2023-12 Issue: Volume:20 Page:100912
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Yang Li,Li Hongjun,Wu Han,Liu Shuyun,Su Chang,He Zhifei

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference39 articles.

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