乳酸菌复合发酵剂对牛肉干理化性质和风味特性的影响
张倩, 张新斌, 李君冉, 杜文静, 胡炜东
Effects of lactic acid bacteria composite fermentation agents on physicochemical properties and flavour characteristics of beef jerky
ZHANG Qian, ZHANG Xinbin, LI Junran, DU Wenjing, HU Weidong
食品与发酵工业
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2026, (13): 184
-192
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DOI: 10.13995/j.cnki.11-1802/ts.044112
