Progress in Understanding the Effect and Mechanism of Starter Cultures on the Formation of Volatile Flavor Compounds in Fermented Sausage

被引：0
|
作者：
Liu, Yingli [1 ]
Yang, Ziyan [1 ]
Wan, Zhen [1 ]
Yu, Qinglin [1 ]
Cao, Yating [1 ]
Jiang, Yixuan [1 ]
Li, Hongyan [1 ]
Liu, Jie [1 ]
Wang, Jing [1 ]
机构：
[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technolog
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 11期
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摘要：
Fermentation
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页码：284 / 296
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