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

KONG Qi, RAO Shengqi, HANG Feng

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (21) : 74-82.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (21) : 74-82. DOI: 10.13995/j.cnki.11-1802/ts.034726

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

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(21): 74-82 https://doi.org/10.13995/j.cnki.11-1802/ts.034726

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