Peijun Li
3PUBLICATIONS
7CO-AUTHORS
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Publications (3)
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|Dec 17, 2024
Protective Effect of Lactobacillus plantarum R2 and Lactobacillus sakei B2 on Low-Salt Sliced Sausages Stored at 5 °C.Huiting Luo, Mei Xu, Peijun Li
|Nov 02, 2022
Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions.Pan Huang, Huiting Luo, Conggui Chen
|Jul 30, 2020
Effect of salt mixture on flavor of reduced-sodium restructured bacon with ultrasound treatment.Yu Zhou, Yu Wang, Qiong Pan
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