Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products

This paper reviews the effects of domestic and foreign influences on the substance metabolism pathways and the flavor and flora of LAB in fermented meat products to provide a new theoretical basis for developing new products for the industrial application of lactic acid bacteria (LAB) in fermented m...

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Detalles Bibliográficos
Autores principales: Wang, Yi, Han, Jun, Wang, Daixun, Gao, Fang, Zhang, Kaiping, Tian, Jianjun, Jin, Ye
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9320142/
https://www.ncbi.nlm.nih.gov/pubmed/35885333
http://dx.doi.org/10.3390/foods11142090

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9320142/
https://www.ncbi.nlm.nih.gov/pubmed/35885333
http://dx.doi.org/10.3390/foods11142090

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