| 标题 |
Shaping microbial communities and flavor profiles: Effects of native Staphylococcus carnosus and Staphylococcus piscifermentans starter cultures in Chinese dry-fermented sausages |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Yu-Fei Zhang; Shasha Zheng; Dewei Huang; Yue Liu; Hui-Lin Cheng; et al 出版日期:2026-02-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)