Effect of Lactobacillus plantarum KULG13 on flavor of Xuanwei ham produced by fermented meat

WU Xinying, ZANG Liping, XU Hongting, CAO Jianxin, ZHANG Jiliang

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (12) : 199-206.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (12) : 199-206. DOI: 10.13995/j.cnki.11-1802/ts.040260

Effect of Lactobacillus plantarum KULG13 on flavor of Xuanwei ham produced by fermented meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(12): 199-206 https://doi.org/10.13995/j.cnki.11-1802/ts.040260

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