| 标题 |
Unraveling taste enhancement mechanism of yeast-inoculated reduced-salt fermented sausage: Proteolysis, taste compound formation, and receptor binding of potential salty/salty taste-enhancing peptides |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Microbiol 作者:Huang D, Feng G, Badar IH, Bayinbate B, Fan J, Xu B, Yang L, Yu Q, Hu Y, Zhang L 出版日期:2026-05-23 |
| 求助人 | |
| 下载 | 该求助完结已超 24 小时,文件已从服务器自动删除,无法下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)