Yi Wang
2PUBLICATIONS
3CO-AUTHORS
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Publications (2)
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|Aug 26, 2022
The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria.Daixun Wang, Feng Cheng, Yi Wang
|Jul 27, 2022
Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products.Yi Wang, Jun Han, Daixun Wang
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