The Intraspecies Heterogeneity of Wild Staphylococcus Equorum in Starter Cultures Drives Differences in Physicochemical and Aroma Characteristics in Chinese Fermented Sausage
开胃菜
芳香
发酵
食品科学
生物
发酵剂
葡萄球菌
金黄色葡萄球菌
细菌
遗传学
乳酸
作者
Di Zhang,Ruren Li,Ying Xu,Feifeng Song,Nan Zhang,Ting Sun,Liangyan Rong