Application of rice wine lees in enhancing beef jerky quality: synergistic improvement of microbial community succession, flavor characteristics and texture
Fuente:
Food Chemistry
Publication date: 1 June 2026Source: Food Chemistry, Volume 513Author(s): Ziyuan Zhang, Jia Miao, Mengning Zhao, Jiaqi Liu, Jiayu Xu, Xiufang Xia, Qian Liu, Baohua Kong, Fangda Sun