Order Article Reprints

Ji L, Zhou Y, Nie Q, Luo Y, Yang R, Kang J, Zhao Y, Zeng M, Jia Y, Dong S, et al. The Potential Correlation between Bacterial Diversity and the Characteristic Volatile Flavor Compounds of Sichuan Sauce-Flavored Sausage. Foods. 2024; 13(15):2350. https://doi.org/10.3390/foods13152350

Ji, Lili, Yanan Zhou, Qing Nie, Yi Luo, Rui Yang, Jun Kang, Yinfeng Zhao, Mengzhao Zeng, Yinhua Jia, Shirong Dong, and et al. 2024. "The Potential Correlation between Bacterial Diversity and the Characteristic Volatile Flavor Compounds of Sichuan Sauce-Flavored Sausage" Foods 13, no. 15: 2350. https://doi.org/10.3390/foods13152350

Ji, L., Zhou, Y., Nie, Q., Luo, Y., Yang, R., Kang, J., Zhao, Y., Zeng, M., Jia, Y., Dong, S., Gan, L., & Zhang, J. (2024). The Potential Correlation between Bacterial Diversity and the Characteristic Volatile Flavor Compounds of Sichuan Sauce-Flavored Sausage. Foods, 13(15), 2350. https://doi.org/10.3390/foods13152350