植物乳杆菌对发酵肉制品风味影响研究进展 / Research Progress on the Effect of Lactobacillus plantarum on the Flavor of Fermented Meat Products
- Resource Type
- Academic Journal
- Source
- 肉类研究 / Meat Research. 37(9):70-75
- Subject
植物乳杆菌 发酵 肉制品 挥发性风味物质 Lactobacillus plantarum fermentation meat product volatile flavor compounds - Language
- Chinese
- ISSN
- 1001-8123