Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475
出版年份 2023 全文链接
标题
Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475
作者
关键词
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出版物
Frontiers in Microbiology
Volume 13, Issue -, Pages -
出版商
Frontiers Media SA
发表日期
2023-02-02
DOI
10.3389/fmicb.2022.1118907
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