The combination of high‐throughput sequencing and LC‐MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry‐cured bacon
The combination of high‐throughput sequencing and LC‐MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry‐cured bacon
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