Xin Zhang

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 <i>Lactobacillus plantarum</i> MSZ2 and <i>Staphylococcus xylosus</i> YCC3.

Ji Wang, Jinna Hou, Xin Zhang

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Frequent Collaborators

1 joint publications

Ji Wang

1 joint publications

Jinna Hou

1 joint publications

Yingchun Zhu