Publication | Closed Access
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
215
Citations
32
References
2020
Year
Food FermentationBacterial CommunitiesFood MicrobiologyLactobacillus PlantarumFood ProcessingMicrobiologyFood QualityFlavour DevelopmentFood SafetyHealth Sciences
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