Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou)
Release time:2024-01-05Hits:
-
Impact Factor:
3.2
-
Affiliation of Author(s):
食品科技学院
-
Journal:
FOOD SCIENCE AND BIOTECHNOLOGY
-
Co-author:
Li Dawei, Zhang Wangang
-
Correspondence Author:
Wangang Zhang
-
Document Code:
2c9e868c8cbdfc4b018cc80d15e309db
-
Page Number:
-
-
Translation or Not:
no
-
Date of Publication:
2023-01-01
