Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter

Staphylococcus simulans and Lactobacillus plantarum screened from Guizhou specialty food were used to prepare fermented pork loin ham. The sensory qualities and flavor profiles of fermented pork loin hams from 0 to 42 days were investigated in order to reveal the dynamics of fermented pork loin ham....

Descripción completa

Detalles Bibliográficos
Autores principales: Tian, Zhiqing, Zhu, Qiujin, Chen, Yuanshan, Zhou, Ying, Hu, Ke, Li, Hongying, Lu, Kuan, Zhou, Jie, Liu, Yuan, Chen, Xi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9142104/
https://www.ncbi.nlm.nih.gov/pubmed/35627071
http://dx.doi.org/10.3390/foods11101501

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9142104/
https://www.ncbi.nlm.nih.gov/pubmed/35627071
http://dx.doi.org/10.3390/foods11101501

Ejemplares similares