doi.org/10.1016/j.fm.2020.103505

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

..., Baohua Kong
74
Food Microbiology4.60
Volume: 91, Pages: 103505 - 103505
Published: Apr 12, 2020
Paper Fields
Paper Details
Title
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China
DOI
doi.org/10.1016/j.fm.2020.103505
Published Date
Apr 12, 2020
Journal
Food Microbiology
Volume
91
Pages
103505 - 103505
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