发酵香肠制作过程中菌群演替及挥发性风味成分变化规律.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 5, p. 282, doi. 10.16429/j.1009-7848.2022.05.030
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Works matching AU 裴正钰
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高抗氧化活性肉用乳杆菌的筛选鉴定及其 在发酵香肠中的应用.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 23, p. 7530
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