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Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
Xiao, Yaqing, Liu, Yingnan, Chen, Conggui, Xie, Tingting, Li, PeijunJournal:
Food Research International
DOI:
10.1016/j.foodres.2020.109247
Date:
April, 2020
File:
PDF, 1017 KB
2020