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Effects of Pediococcus acidilactici and Rhizopus Oryzae o... | ResearchHub
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Effects of Pediococcus acidilactici and Rhizopus Oryzae on protein degradation and flavor formation in fermented mutton sausages
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Authors
Z. Li
4 more
Z. Li
•
Wei Su
2 more
•
Jiang Li
Published
November 1, 2024
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Journal
LWT
Topics
Biology
Chemistry
Molecular Biology
Animal Science And Zoology
Lactic Acid
Show all topics
DOI
10.1016/j.lwt.2024.117075
License
CC-BY-NC-ND
Supporters
Support the authors with ResearchCoin
Tip RSC
Journal
LWT
Topics
Biology
Chemistry
Molecular Biology
Animal Science And Zoology
Lactic Acid
Show all topics
DOI
10.1016/j.lwt.2024.117075
License
CC-BY-NC-ND
