Effect of lysozyme and Chinese liquor on Staphylococcus aureus growth, microbiome, flavor profile, and the quality of dry fermented sausage

Publication date: October 2021Source: LWT, Volume 150Author(s): Huanhuan Li, Yifan Chen, Honggang Tang, Jin Zhang, Lifeng Zhang, Xingran Yang, Fulong Wang, Lihong Chen
Source: LWT Food Science and Technology - Category: Food Science Source Type: research