doi.org/10.1016/j.fm.2022.104059

Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China

..., Baohua Kong
29
Food Microbiology4.60
Volume: 106, Pages: 104059 - 104059
Published: May 16, 2022
Paper Fields
Paper Details
Title
Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China
DOI
doi.org/10.1016/j.fm.2022.104059
Published Date
May 16, 2022
Journal
Food Microbiology
Volume
106
Pages
104059 - 104059
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