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[HTML][HTML] Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles

Y Hu, Y Li, X Li, H Zhang, Q Chen, B Kong - Lwt, 2022 - Elsevier
The traditional dry sausage is highly appreciated in China because of its unique quality
characteristics, but it contains high salt content. Hence, this study aimed to evaluate the …
被引用次数：61 相关文章

Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: texture, color, and flavor profiles.

Y Hu, Y Li, X Li, H Zhang, Q Chen, B Kong - 2021 - cabidigitallibrary.org
The traditional dry sausage is highly appreciated in China because of its unique quality
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[引用][C] Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles

Y Hu, Y Li, X Li, H Zhang, Q Chen, B Kong - 2022