混合菌种发酵生产的低酸度川味香肠挥发性成分分析

巩洋,孙霞,杨勇,张楠,郭艳婧,李诚,胡滨,何利

Analysis of volatile components in low acidity Sichuan-style sausage produced by fermentation with mixed strains

食品与发酵工业 . 2015, (7): 175 .