Ji Wang

1PUBLICATIONS
3CO-AUTHORS
Food chemistry and food sensory science
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Publications (1)

|Mar 10, 2022
Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3.

Ji Wang, Jinna Hou, Xin Zhang

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Frequent Collaborators

1 joint publications

Jinna Hou

1 joint publications

Xin Zhang

1 joint publications

Yingchun Zhu