Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus
Authors:
- Yingying HuYHYingying Hu
- Qian ChenQCQian Chen
- Rongxin WenRWRongxin Wen
- Yan WangYWYan Wang
- Ligang QinLQLigang Qin
- Baohua KongBaohua Kong
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China
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