Article Versions Notes

Wang Y, Han J, Wang D, Gao F, Zhang K, Tian J, Jin Y. Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products. Foods. 2022; 11(14):2090. https://doi.org/10.3390/foods11142090

Wang, Yi, Jun Han, Daixun Wang, Fang Gao, Kaiping Zhang, Jianjun Tian, and Ye Jin. 2022. "Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products" Foods 11, no. 14: 2090. https://doi.org/10.3390/foods11142090

Wang, Y., Han, J., Wang, D., Gao, F., Zhang, K., Tian, J., & Jin, Y. (2022). Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products. Foods, 11(14), 2090. https://doi.org/10.3390/foods11142090