Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage
Release time:2024-01-01Hits:
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Impact Factor:
7.716
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Affiliation of Author(s):
食品科技学院
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Journal:
FOOD RESEARCH INTERNATIONAL
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Co-author:
栾晓旭,冯美琴,孙健
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Correspondence Author:
SJ
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Document Code:
pvw9jh6hpca7zk0a875s09uogz17p8wj
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Volume:
144
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Page Number:
-
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Translation or Not:
no
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Date of Publication:
2021-01-01
