Effects of fermentation on the quality, flavor, and bacterial community changes of Longtian Zharou-a traditional Chinese fermented meat product

作者：Aihua Lou, Xiping Jin, Zhuoqi Dong, Yaodong Wei, Yanyang Wu, Feng Xiao, Wei Quan, Yan Liu, Qingwu Shen, Jie Luo, Lei Zhou · 发表于：Innovative Food Science & Emerging Technologies · 年份：2025 · DOI：10.1016/j.ifset.2025.104297 · 被引用次数：4 · 研究领域：Meat and Animal Product Quality、Fermentation and Sensory Analysis、Food Quality and Safety Studies