| 标题 |
 The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentation |
| 网址 | |
| DOI | |
| 其它 |
期刊：International Journal of Food Microbiology 作者：Hao Shang; Ying Yue; Bingrui Guo; Chaofan Ji; Sufang Zhang; et al 出版日期：2024-06-24 |
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(2025-6-4)
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