×
模态框(Modal)标题
在这里添加一些文本
Close
Close
Submit
Cancel
Confirm
×
模态框(Modal)标题
×
Toggle navigation
Home
About Journal
About Journal
Editorial Board
Editor-in-chief
Guidelines for Authors
Guidelines for Authors
Instruction for Authors
Pubication Ethics
Contact Us
中文
Analysis of volatile components in low acidity Sichuan-style sausage produced by fermentation with mixed strains
巩洋,孙霞,杨勇,张楠,郭艳婧,李诚,胡滨,何利
Food and Fermentation Industries . 2015, (
7
): 175 .