Wang, J.; Lu, J.; Zhang, X.; Kong, B.; Li, Y.; Chen, Q.; Wen, R.
Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl. Foods 2024, 13, 1747.
https://doi.org/10.3390/foods13111747
AMA Style
Wang J, Lu J, Zhang X, Kong B, Li Y, Chen Q, Wen R.
Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl. Foods. 2024; 13(11):1747.
https://doi.org/10.3390/foods13111747
Chicago/Turabian Style
Wang, Jiawang, Jiasheng Lu, Xin Zhang, Baohua Kong, Yongjie Li, Qian Chen, and Rongxin Wen.
2024. "Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl" Foods 13, no. 11: 1747.
https://doi.org/10.3390/foods13111747
APA Style
Wang, J., Lu, J., Zhang, X., Kong, B., Li, Y., Chen, Q., & Wen, R.
(2024). Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl. Foods, 13(11), 1747.
https://doi.org/10.3390/foods13111747
