赵迪

Associate Professor Supervisor of Master's Candidates

Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation

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:

Xing Baofang,Zhou Tianming,Gao Haotian,Wu Longxia,Zhao Di,Wu Juqing,Li Chunbao
Document Code:

2c9e868c8c23a1fa018c3d7dc9414f0d
Volume:

169
Translation or Not:

no
Date of Publication:

2023-07-01