王虎虎

Professor Supervisor of Doctorate Candidates

Elucidating the pattern of flavor evolution during the steaming process of fermented sausages in two dimensions: Strain fermentation and steaming time

Release time:2025-12-28Hits:

Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Shao Xuefei, Wang Huhu, Song Xiangyu, Xu Na, Cai Linlin, Xu Xinglian
Document Code:

2c9e868c9b107424019b260621e213ef
Volume:

480
Page Number:

-
Translation or Not:

no
Date of Publication:

2025-07-15