Enhanced volatile flavor and quality of dry fermented sausages by L-methionine and Lactococcus lactis CGMCC 31087

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Publication date: December 2025

Source: Food Research International, Volume 221, Part 3

Author(s): Mengying Hu, Song Gao, Lei Chen, Congjiao Wei, Chenxiang He, Peiyao Zhang, Weiwei Cui, Hai Yu

Publication date: December 2025Source: Food Research International, Volume 221, Part 3Author(s): Mengying Hu, Song Gao, Lei Chen, Congjiao Wei, Chenxiang He, Peiyao Zhang, Weiwei Cui, Hai Yu Read More