| 标题 |
Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food bioscience 作者:Zimu Li; Ying Wang; Daodong Pan; Fang Geng; Changyu Zhou; et al 出版日期:2022-11-04 |
| 求助人 | |
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(2025-6-4)