SHAN Kai

Associate Professor

Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage

Release time:2024-01-02Hits:

Impact Factor:

7.7
Affiliation of Author(s):

食品科技学院
Journal:

FOOD RESEARCH INTERNATIONAL
Co-author:

Shan Kai,Yao Yuanyue,Wang Jingyi,Zhou Tianming,Zeng Xianming,Zhang Miao,Ke Weixin,He Hui,Li Chunbao
First Author:

SHAN Kai
Document Code:

2c9e868c8c4c832c018c56a4c968015b
Volume:

172
Translation or Not:

no
Date of Publication:

2023-10-01