中文

王虎虎

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages.

Release time:2024-12-31Hits:

Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY-X
Journal:

FOOD CHEMISTRY-X
Co-author:

Shao Xuefei, Wang Huhu, Song Xiangyu, Xu Na, Sun Jian, Xu Xinglian
Co-author:

Shao Xuefei, Wang Huhu, Song Xiangyu, Xu Na, Sun Jian, Xu Xinglian
Document Code:

2c9e868c9415ceca019416695a3c0308
Document Code:

2c9e868c9415ceca019416695a3c0308
Volume:

21
Volume:

21
Page Number:

101225-101225
Page Number:

101225-101225
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-01-01
Date of Publication:

2024-01-01

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