Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage

A novel Chinese-style sausage with Chinese traditional fermented condiments used as additional ingredients is produced in this study. The aim of this study was to investigate the microbial community’s structure, the volatile flavor substances and their potential correlation in the novel Chinese saus...

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Detalles Bibliográficos
Autores principales: Chen, Hongfan, Kang, Xinyue, Wang, Xinyi, Chen, Xinya, Nie, Xin, Xiang, Lu, Liu, Dayu, Zhao, Zhiping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487076/
https://www.ncbi.nlm.nih.gov/pubmed/37685124
http://dx.doi.org/10.3390/foods12173190

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487076/
https://www.ncbi.nlm.nih.gov/pubmed/37685124
http://dx.doi.org/10.3390/foods12173190

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