| 标题 |
Bacterial community diversity and its potential contributions to the flavor components of traditional smoked horsemeat sausage in Xinjiang, China |
| 网址 | |
| DOI | |
| 其它 |
期刊:Frontiers in Microbiology 作者:Lei Jiang; Yu Chen; Li Deng; Fei Liu; Tengbin Wang; et al 出版日期:2022-07-27 |
| 求助人 | |
| 下载 |
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(2025-6-4)