Screening of tenderizing and flavor-enhancing lactic acid bacteria and their application in spent laying hen meat

YUE Shuhua, ZHANG Xiangmei, XIAO Wenyang, HOU Yue, LIU Chengpeng, ZHANG Yide, HAO Jianxiong, JING Wenquan

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (9) : 146-155.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (9) : 146-155. DOI: 10.13995/j.cnki.11-1802/ts.043862

Screening of tenderizing and flavor-enhancing lactic acid bacteria and their application in spent laying hen meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(9): 146-155 https://doi.org/10.13995/j.cnki.11-1802/ts.043862

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