doi.org/10.1016/j.fm.2021.103787

The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China

..., Baohua Kong
74
Food Microbiology4.60
Volume: 98, Pages: 103787 - 103787
Published: Mar 18, 2021
Paper Fields
Paper Details
Title
The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China
DOI
doi.org/10.1016/j.fm.2021.103787
Published Date
Mar 18, 2021
Journal
Food Microbiology
Volume
98
Pages
103787 - 103787
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