乳酸菌发酵对风干牛肉的蛋白质降解及风味品质影响
王俊钢, 李宇辉, 许先猛, 刘成江, 张丹丹, 李大伟, 赵敏, 王明玥
Effects of lactic acid bacteria fermentation on protein degradation and flavor characteristics of dried beef
WANG Jungang, LI Yuhui, XU Xianmeng, LIU Chengjiang, ZHANG Dandan, LI Dawei, ZHAO Min, WANG Mingyue
食品与发酵工业
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2025, (17): 271
-279
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DOI: 10.13995/j.cnki.11-1802/ts.041175
