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January 7, 2021Frontiers in MicrobiologyOpen Access

Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage

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YLYingli LiuBeijing Technology and Business UniversityZWZhen WanNorthwestern Polytechnical UniversityKWKalekristos Yohannes WoldemariamChongqing Academy of Animal Science

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Liu et al. (2021) studied this question.

synapsesocial.com/papers/6ab61100bb3fdd31b7448e6ehttps://doi.org/10.3389/fmicb.2020.611260
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