Optimization of Jinhua Ham Classification Method Based on Volatile Flavor Substances and Determination of Key Odor Biomarkers

por Xu, Ying, Shui, Mengzhu, Chen, Da, Ma, Xiaozhong, Feng, Tao
Publicado 2022

The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages

por Zhang, Di, Yang, Peng, Liu, Kaihao, Wu, Liu, Li, Guoliang, Zhang, Huan, Ma, Xiaozhong, Rong, Liangyan, Li, Ruren
Publicado 2023