| 标题 |
Impact and correlation of fermentation temperature on the bacterial community, flavor characteristics, and proteolysis of Harbin dry sausages |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yu-Hang Fan; Kaida Zhang; Qian Liu; Hao-Tian Liu; Hui Wang; et al 出版日期:2024-10-01 |
| 求助人 | |
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(2025-6-4)