Effects of lactic acid bacteria fermentation on protein degradation and flavor characteristics of dried beef

WANG Jungang, LI Yuhui, XU Xianmeng, LIU Chengjiang, ZHANG Dandan, LI Dawei, ZHAO Min, WANG Mingyue

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (17) : 271-279.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (17) : 271-279. DOI: 10.13995/j.cnki.11-1802/ts.041175

Effects of lactic acid bacteria fermentation on protein degradation and flavor characteristics of dried beef

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(17): 271-279 https://doi.org/10.13995/j.cnki.11-1802/ts.041175

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