Production of branched-chain flavor compounds from hydrolysis of pork myofibrillar protein by optimizing the inoculation of Limosilactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475
- Resource Type
- Article
- Source
- In
LWT 1 November 2023 189 - Subject
- Language
- ISSN
- 0023-6438