The change of volatile flavor substance in sour pork fermentation and its effect on quality

FAN Xiaowen, CHANG Rong, ZHAO Zhulian, ZHOU Caiqiong

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 68-75.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 68-75. DOI: 10.13995/j.cnki.11-1802/ts.021444

The change of volatile flavor substance in sour pork fermentation and its effect on quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(22): 68-75 https://doi.org/10.13995/j.cnki.11-1802/ts.021444

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