Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China-Reference-Cited by-同舟云学术

Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China

Published:2022-09 Issue: Volume:106 Page:104059
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Hu Yingying,Tian Yuan,Zhu Jiamin,Wen Rongxin,Chen Qian,Kong Baohua

Funder

National Natural Science Foundation of China

Major Science and Technology Project of Hainan Province

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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