乳酸菌发酵液对调理牛肉品质及风味的影响

孔琪, 饶胜其, 杭锋

Effect of lactic acid bacteria fermentation broth on the quality and volatile flavor compounds of marinated beef

KONG Qi, RAO Shengqi, HANG Feng

食品与发酵工业 . 2023, (21): 74 -82 . DOI: 10.13995/j.cnki.11-1802/ts.034726