The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C)
冷藏（4℃）期间微生物群落的结构、组装过程及其对山羊肉品质的影响
期刊:Foods
影响因子:5.1
doi:10.3390/foods14091653
Xiao, Longquan; Cui, Lin; Lapu, Molazi; Bai, Ting; Wang, Juan; Guo, Xiaoying; Liu, Dayu; Liu, Mingxue; Wang, Xinhui
