The biological properties and aroma production characteristics of 9 strains from fermented meat

doi:10.11882/j.issn.0254-5071.2026.02.019

LI Meng, LI Qin, LI Jianlong, HU Kaidi, LIU Junling, LIU Li, LI Xing, LIU Shuliang

China Brewing ›› 2026, Vol. 45 ›› Issue (2) : 135-144.

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China Brewing ›› 2026, Vol. 45 ›› Issue (2) : 135-144. DOI: 10.11882/j.issn.0254-5071.2026.02.019

The biological properties and aroma production characteristics of 9 strains from fermented meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(2): 135-144 https://doi.org/10.11882/j.issn.0254-5071.2026.02.019

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Received	Revised
2025-05-31	2025-09-14
Issue Date
2026-03-18

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