Differences in bacterial community structure and volatile flavor substance of industrial-scale tiger skin chicken feet stored at air packaging and vacuum packaging
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由 七安 发布于 2026/2/1 21:02:23
DOI:10.1016/j.foodres.2024.115499
作者：Xingguang Chen ,?Beibei Chu ,?Wei Cui ,?Guo Jie ,?Yinghui Zhang ,?Hui Zhou ,?Baocai Xu ,?Qianhui Gu
文献类型：期刊论文
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作者：Xingguang Chen ,?Beibei Chu ,?Wei Cui ,?Guo Jie ,?Yinghui Zhang ,?Hui Zhou ,?Baocai Xu ,?Qianhui Gu
文献类型：期刊论文
补充材料：只需要正文
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