Effect of co-fermentation of Pediococcus pentosaceus and Kluyveromyces marxianus on oxidation properties and flavor of fermented beef jerky

HOU Yue, ZHANG Xiangmei, ZHANG Yide, YUE Shuhua, XIAO Wenyang, ZHANG Xinli, LI Ying, ZHANG Ruming, JING Wenquan

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 262-269.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 262-269. DOI: 10.13995/j.cnki.11-1802/ts.045567

Effect of co-fermentation of Pediococcus pentosaceus and Kluyveromyces marxianus on oxidation properties and flavor of fermented beef jerky

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(18): 262-269 https://doi.org/10.13995/j.cnki.11-1802/ts.045567

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