戊糖片球菌与马克斯克鲁维酵母复配对发酵牛肉干氧化性质与风味的影响
侯玥, 张香美, 张益德, 岳书华, 肖文洋, 张新丽, 李颖, 张入铭, 景文权
Effect of co-fermentation of Pediococcus pentosaceus and Kluyveromyces marxianus on oxidation properties and flavor of fermented beef jerky
HOU Yue, ZHANG Xiangmei, ZHANG Yide, YUE Shuhua, XIAO Wenyang, ZHANG Xinli, LI Ying, ZHANG Ruming, JING Wenquan
食品与发酵工业
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2026, (18): 262
-269
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DOI: 10.13995/j.cnki.11-1802/ts.045567
