| 标题 |
Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat |
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| DOI | |
| 其它 |
期刊:Meat Science 作者:Yulong Zhang; Ping Hu; Yaoyao Xie; Xiaoyu Wang 出版日期:2020-07-10 |
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(2025-6-4)