Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics
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Title
Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics
Authors
Keywords
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Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 171, Issue -, Pages 114157
Publisher
Elsevier BV
Online
2022-11-11
DOI
10.1016/j.lwt.2022.114157
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